Costing basics 3 min read

How to calculate cost per portion

Cost per portion is the foundation of every other margin metric.

Sum the cost of every ingredient, every prep recipe, every packaging item, and every extra cost that goes into one serving of the dish.

If your recipe yields 4 portions, divide the total batch cost by 4.

Once you have cost per portion, food cost %, gross margin %, gross profit, and suggested price all follow from one number.

Try it on your own menu.

Cost a dish in minutes. No spreadsheets.