Recipe and Menu Cost Calculator
Convert purchase packs into recipe portions, account for usable yield, and calculate a practical starting price for each menu item.
Cost the food you actually serve
Enter the package you buy and the amount used in the recipe. The calculator converts compatible weight and volume units, then spreads the batch across the number of servings.
💡 Quick Tips:
- •Use invoices or supplier prices instead of grocery-store estimates
- •Enter the usable yield after trimming, peeling, or cooking loss
- •Include sauces, oil, spices, garnishes, and disposables
- •Treat the suggested price as a starting point and check overhead and local demand
Recipe assumptions
Recipe costing
Prices are calculated per serving. Purchase and recipe units must describe the same type of measurement.
Ingredients
Example: buy 1 lb for $5.99 and use 6 oz in the recipe.
What the result includes
Ingredient cost per serving after unit conversion and usable yield.
A price based on your target ingredient cost percentage.
Direct-cost margin after packaging and hands-on labor.
A CSV with every assumption so you can review or share the calculation.
Menu costing terms
How to cost a menu item accurately
Reliable costing starts with the package you actually buy and ends with the number of portions you can consistently sell. These five checks make the result useful in day-to-day operations.
- Use current invoice prices. Supplier prices can move quickly, so date your costing sheet and update the ingredients that matter most.
- Match purchase and recipe units. A 10-pound case can be converted to ounces or grams. A count-based item should be entered as each or serving.
- Measure usable yield. Weigh the ingredient before and after trimming or cooking when the loss is material.
- Divide the full batch by real portions. Portion tools and recipe cards help the kitchen reproduce the cost you calculated.
- Run a final price check. Confirm that the result can cover labor, packaging, overhead, fees, and a reasonable return at the volume you expect.
For a deeper process, read the menu costing guide and menu pricing guide. For events and large orders, use the catering pricing calculator. Scale the tested recipe with the recipe batch calculator, then compare expected use with inventory using the food cost variance calculator.
Menu costing questions
What is a good food cost percentage?
For many food trucks and restaurants, a target around 28 to 35 percent is a useful starting point. The right number depends on your concept, labor model, overhead, portion size, and what customers in your market will pay.
How do I price a single menu item?
Calculate the ingredient cost for one serving, then divide it by your target food cost percentage written as a decimal. If ingredients cost $3 and your target is 30 percent, the food-cost-based price is $10. Check that price against labor, packaging, overhead, local demand, and comparable menu items before publishing it.
What does ingredient yield mean?
Yield is the usable share of an ingredient after trimming, peeling, cooking loss, or spoilage. If you buy 10 pounds of produce but can use only 8 pounds, the yield is 80 percent. Lower yield raises the real cost of every usable ounce.
Does this calculator include labor and packaging?
Yes. You can add packaging and direct labor per serving. These costs are shown separately from ingredient cost so you can see what drives the suggested price. Rent, insurance, utilities, delivery commissions, taxes, and other overhead still need a separate check.
Is this food cost calculator free?
Yes. It is free to use without signing up, and you can export the recipe assumptions and results to a CSV file.