Recipe Cost Calculator
Adds up what a recipe’s ingredients cost, using the price of what you actually buy.
Share sends a link that reopens these numbers. Copy details pastes the full breakdown as a list.
The formula
ingredient cost = pack price × amount used ÷ pack size per portion = total ÷ portions price = cost per portion ÷ food cost %
This counts ingredients only. Labour, energy and overheads have to be covered by the rest of the price.
What to watch out for
For trimmed ingredients such as vegetables or meat on the bone, cost what you bought, not what ended up in the dish. Small amounts of oil and seasoning are often covered by adding a few per cent to the total.
Frequently Asked Questions
How do I cost an ingredient used from a pack?
Multiply the pack price by the amount used and divide by the pack size. 500 g from a 1 kg bag priced at 1.20 costs 0.60.
How do I price a dish from its cost?
Divide the cost by your food cost percentage. A 3.00 portion at 30% food cost sells at 10.00, before any sales tax.