Recipe Cost Calculator
Calculate what a recipe costs to make and its cost per serving.
About the Recipe Cost Calculator
List each ingredient on its own line with the amount you use, the package size and the package price, using the same unit for amount and package. Enter the number of servings, and a markup if you sell the dish. The calculator gives the cost of each ingredient, the recipe total and the cost per serving.
Each ingredient's cost is the share of the package you use × the package price. Food businesses often aim for food cost of 25–35% of the menu price, which means pricing at roughly 3–4× ingredient cost.
The formula
Cost = Σ (amount used ÷ package size × package price)
Worked example
Flour 500 g of a 1 kg bag at 1.80; butter 250 g pack at 3.20; sugar 200 g of 1 kg at 1.50; 4 of 12 eggs at 4.00
- 0.90 + 3.20 + 0.30 + 1.33 = 5.73
- 12 servings: 0.48 each
- At 30% food cost, a selling price of about 1.60 each
Questions people ask
Should I include spices and oil?
Yes for accuracy; small items add up.
What about labour and energy?
Add them separately for full costing.
How do I find the menu price from food cost?
Cost per serving ÷ target food-cost percentage: 0.48 ÷ 0.30 = 1.60.