Calculate the total cost of your recipe and the individual cost per serving by entering your ingredients and prices below.
Cost Per Serving:
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Calculating the cost of a recipe is the first step toward managing a profitable kitchen. By knowing the exact cost of every plate you serve, you can set menu prices that cover your expenses and generate a healthy margin.
Cost Per Serving = Total Ingredient Cost / Number of Servings
Let's look at a batch of Spaghetti Bolognese designed to serve 4 people. To calculate the cost, we list the primary ingredients and their specific costs for the quantities used:
What is a good Food Cost Percentage?In the restaurant industry, a standard food cost percentage typically ranges from 28% to 35%. This means your ingredient costs should represent about one-third of your selling price.
How should I account for kitchen waste?Not every gram of an ingredient makes it to the plate. To account for trim loss (like onion skins or fat trimmings) and minor spills, many chefs add a 5-10% 'waste buffer' to their total recipe cost.
Does the cost change with bulk purchasing?Generally, yes. Purchasing staples like pasta or oils in larger quantities reduces the unit cost, which directly lowers your cost per serving and increases your potential profit.
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