About Recipe Cost Calculator
Recipe costing adds up what the ingredients in one batch cost and divides by the yield. This calculator reads the number after the last comma on each line as that ingredient cost, sums them, and computes cost per serving = total ÷ servings. The suggested price uses a margin on the selling price: price = cost per serving ÷ (1 − margin ÷ 100). Labour, packaging, energy, and overheads are not included unless you add them as lines.
How to use Recipe Cost Calculator
- Type or paste into the "One ingredient per line: name, cost" box, or press "Use example" to try it with sample data.
- Set "Number of servings" and "Target margin" if the defaults do not fit.
- The result appears below and updates as you type.
- Copy the result with the copy button, or download it as a file where that is offered.
Questions about Recipe Cost Calculator
How do I cost an ingredient when I only use part of a pack?
Work out the cost of the amount used: pack price ÷ pack size × amount used. If 1 kg of flour costs 2.40 and the recipe uses 500 g, enter 1.20 for that line.
What is a typical food cost percentage?
Many restaurants aim for ingredient cost of roughly 25% to 35% of the menu price, which is a margin of 65% to 75% here. The right figure depends on your labour and overheads.
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