Food Cost Calculator for Recipes
Calculate the exact cost of any recipe per serving. Perfect for home cooks, tiffin services, and food businesses.
About this calculator
Food cost is the biggest expense in any kitchen business, and most people underestimate it. This calculator takes a recipe and works out the cost of every ingredient, the total cost, the cost per serving and a suggested selling price based on a target food cost percentage.
List each ingredient with its quantity, unit and price, add the number of servings the recipe makes and any overhead such as gas and packaging, and the tool does the rest. It suits home bakers, tiffin services, cloud kitchens, caterers and anyone who sells food.
How to use it
- Add each ingredient, its quantity, its unit and the cost.
- Use + Add Ingredient for more rows and ✕ to remove a row.
- Enter how many servings the recipe makes.
- Enter any overhead per batch.
- Read the total cost, the cost per serving and the suggested price.
Costing method
Total cost = Σ ingredient costs + overhead. Cost per serving = Total cost ÷ Servings. A common pricing rule is to aim for a food cost of 28 to 35% of the selling price, so Selling price = Cost per serving ÷ Target food cost %. A food cost of 28% corresponds to a multiplier of about 3.5 times cost.
Worked example
A batch that costs ₹120 in total to make 10 servings
| Total cost | ₹120 |
| Cost per serving | ₹12 |
| Selling price at 30% food cost | ₹40 |
| Gross margin per serving | ₹28 |
Check your local market before you fix the price. If rivals charge ₹30, you need a cheaper recipe, a smaller portion or a different product.
Tips and common mistakes
- Cost ingredients at what you actually pay, including wastage from trimming and spoilage.
- Include packaging, gas, and labour in the cost, not just raw ingredients.
- Recost your menu every few months. Prices of oil, onion and dairy move fast.
- Smaller portions or cheaper substitutes are the quickest levers when cost is high.
- Track the cost of your best sellers first. They have the biggest effect on profit.
Frequently asked questions
What is food cost percentage?
The cost of ingredients divided by the selling price, expressed as a percentage.
What food cost percentage is good?
Restaurants typically aim for 28 to 35%. Home kitchens and bakeries can work at different ratios depending on labour and overhead.
How do I price a recipe?
Divide the cost per serving by your target food cost percentage.
Should I include overhead?
Yes. Gas, electricity, packaging and delivery are real costs of each batch.
How do I handle wastage?
Add the cost of the trimmed or spoiled part, or use the usable weight when you cost the ingredient.
Can I use it for catering?
Yes. Enter the whole event's ingredients and the number of guests as servings.