Cost per dish from ingredients. The Recipe Cost Calculator takes total ingredient cost for the batch, portions the batch yields, waste and trimming allowance, packaging per portion and returns cost per portion plus total batch cost with waste, menu price at 30% food cost. Results update as you type, and the formula is shown under the result so you can repeat it in your own spreadsheet.
Hospitality runs on thin margins and high fixed costs, so food cost, labour cost and occupancy need watching weekly rather than yearly. Small pricing and portioning changes move the bottom line quickly. Use the worked example below to check the maths against your own figures.
How the Recipe Cost Calculator works
Recipe costing is the foundation of menu pricing. Include the trimmings and spills that never reach a plate; five to ten percent is realistic.
Worked example
With the example values (total ingredient cost for the batch of $42, portions the batch yields of 10, waste and trimming allowance of 5%, packaging per portion of $0.50), the cost per portion is $4.91; total batch cost with waste $44.10, menu price at 30% food cost $16.37. Change any figure above and the result updates immediately; use Copy results to paste the summary into a note or email.
Related Calculators
Frequently Asked Questions
How is cost per portion calculated?
cost per portion = ingredient cost × (1 + waste) ÷ portions + packaging.
Which figures do I need?
Total ingredient cost for the batch, portions the batch yields, waste and trimming allowance, packaging per portion. Take them from the same period and the same set of accounts or reports so the ratio is consistent, and check the example values as a guide to the units expected.
What benchmarks should I aim for?
Food cost around 28–35% of price, prime cost (food plus labour) under 60–65% of revenue, and steady occupancy or table turns. Track them weekly.
