🍽️ Restaurant Tools
Recipe Cost Calculator
Add ingredients to find exact cost per serving and ideal menu price.
Ingredients
Fill in the details and click calculate to see your result.
Frequently Asked Questions
How do I cost a recipe that yields multiple portions?
Total every ingredient cost for the full batch, then divide by the number of portions the batch yields. Weigh actual portions during service to confirm your theoretical yield matches reality.
Should I include labor in recipe cost?
Classic recipe costing covers ingredients only — labor lives in your prime cost calculation (food + labor, target under 60–65% of sales). But for labor-heavy items like fresh pasta, knowing the combined number helps pricing.
Why does my actual food cost run higher than my recipe cost?
The gap is usually waste, over-portioning, spoilage, or theft. A 2–4% variance is normal; more than that means it is time to audit portioning and inventory controls.
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