Add your ingredients, pack prices and the amount each recipe uses. The calculator works out cost per portion and batch costs live as you type. Switch the look to suit your kitchen.
Recipe Costing System
| Ingredient | Supplier | PO ref | Pack price | Pack weight | Amount used | Cost/unit | Cost used |
|---|
Related tools: once you know your costs, price each dish with the menu profit planner, keep labels compliant with the allergen label maker, control ordering with par stock and browse 125 costed recipes.
Quick answers on costing your recipes to the penny.
Enter each ingredient, its pack price and the amount your recipe uses. The calculator works out a cost per unit, multiplies by the amount used, then totals every line and splits it across your portions. You get cost per portion and cost per batch live as you type.
Most UK kitchens aim for a food cost of about 28 to 35 percent of the menu price, which is a gross profit of roughly 65 to 72 percent. Costing each dish to the penny is the only way to know your real number and price with confidence.
Yes. You can enter the amount actually used after trimming and cooking losses, so the cost reflects the real yield rather than the raw pack size. That keeps your margins honest.
You can build and use the calculator free. A paid plan unlocks saving recipes to your account and exporting clean PDFs to share with your team or keep on file.