Free Recipe Cost Calculator

How to cost a recipe

1. 1

   List every ingredient

   Add a row for each ingredient and packaging item that goes into the recipe. Do not forget small-but-frequent items like oil, salt, sauce, and the box or cup.

2. 2

   Enter quantity and cost per unit

   Put the amount the recipe uses in Qty, and the cost of one of that unit in Cost / unit. Cost per unit is the purchase price divided by the purchase quantity (a $9.00 kg of chicken is $0.009 per gram).

3. 3

   Set how many servings it yields

   If the recipe is a batch, enter the number of portions it makes. The calculator divides total cost by servings to give a true cost per serving.

4. 4

   Add your menu price (optional)

   Enter what you charge per serving to see food cost percentage and gross margin. Green margins are healthy; low margins mean the price or the recipe needs a look.

Worked example: a chicken sandwich

At a $7.00 menu price, that is a 34.4% food cost and $4.59 gross profit per sandwich. To hit a 30% food cost target you would price it at $8.03. The same cost on delivery earns less once platform commission and packaging come out, which is why delivery needs its own check.

Frequently asked questions

How do I find an ingredient's cost per unit?

Divide the purchase price by the purchase quantity in the unit your recipe uses. A 1 kg bag of chicken at $9.00 is $0.009 per gram. A dozen eggs at $4.20 is $0.35 per egg. A 1 gallon jug of oil at $28.00 is about $0.0074 per fl oz. Enter that per-unit figure in the Cost / unit column.

What is the difference between recipe cost and food cost percentage?

Recipe cost is a dollar amount: what it costs you to make the dish. Food cost percentage compares that cost to your selling price (cost per serving divided by price). Recipe cost answers what does this cost me; food cost percentage answers is it priced well. Enter a menu price in the calculator to see both.

Should I include packaging and labor in recipe cost?

Include any packaging that leaves the kitchen with the food: boxes, cups, lids, bags. Do not include labor here. Labor is tracked separately, and the combination of food cost and labor cost is called prime cost. This calculator is for ingredient and packaging cost.

How do I account for trim and waste (yield)?

If you pay for more than you use, raise the effective cost per unit. Lettuce at $3.50 per kg with 80% usable yield really costs $3.50 / 0.80 = $4.38 per kg in the dish. Bake that into the cost per unit you enter, or cost your prep recipes in Dishboard where yield is built in.

How do I cost a batch recipe?

Enter the quantities for the whole batch and set Servings to the number of portions the batch yields. The calculator divides total cost by servings to give you a true cost per serving. A pot of sauce that costs $18.00 and yields 12 portions is $1.50 per serving.

How often should I recalculate?

Any time a key ingredient price moves meaningfully, and at least monthly. If a main protein, dairy, or produce item shifts 10% or more, every recipe using it should be recosted. Dishboard does this automatically when you update an ingredient price.