Food Cost Calculator

Enter each ingredient with the amount the recipe uses and the pack it is bought in, and this converts between the two units and returns the cost of every line, the batch cost and the cost per serving. Give it a menu price as well and it adds the food cost percentage, the gross profit per serving and the multiple the price is of the plate cost. A second action handles one ingredient at a time with a yield percentage, so bone, peel and trim are costed into the usable weight rather than ignored. A third works the other way, from a plate cost and a target food cost to the price that hits it.

Calculator Type

Enter the ingredients with both the amount the recipe uses and the pack it is bought in. The conversion between the two is done for you.

Ingredients *

One line per ingredient as: name, amount used, unit, pack price, pack size, pack unit. Separate ingredients with a semicolon. Example: flour, 500, g, 2.40, 1, kg; butter, 250, g, 6.00, 500, g; eggs, 6, ea, 4.80, 12, ea

Servings the Recipe Makes *

Menu Price per Serving ($)

Leave at zero for the cost alone, with no food cost percentage.

Other Cost per Batch ($)

Oil for the pan, garnish, packaging, the things too small to weigh. Added to the batch, not to each serving.

Widget

Pack Unit

Recipe Unit

Converts a pack price into a cost for the amount a recipe uses, and adds the yield test: what you have to buy to end up with the trimmed amount you need.

Pack Price ($) *

What you pay for the case, bag, block or box.

Pack Size (lb) *

Amount the Recipe Uses (oz) *

Trimmed and ready to cook, if you are entering a yield below 100 percent.

Yield After Trimming (%)

What is left after peeling, boning or trimming. Leave at 100 for anything used whole.

Widget