DIY Cost Tools
Recipe Cost Calculator
COOKING CALCULATOR
Recipe Cost Calculator
Estimate adjusted recipe cost, cost per serving, and a menu-price target from ingredient cost and yield.
How it works
Add the ingredient total, completed yield, and optional allowances for waste and overhead. The target food-cost percentage produces a planning price per serving.
Formula
Adjusted cost = ingredients × (1 + waste rate) × (1 + overhead rate). Cost per serving = adjusted cost ÷ servings. Target price = cost per serving ÷ target food-cost rate.
Worked example
An $18 recipe yielding six servings with 5% waste and 10% overhead costs about $20.79, or $3.47 per serving. At a 30% food-cost target, the planning price is $11.55.
Important limits
- The result depends entirely on the costs and allowances entered.
- Labor, tax, delivery fees, card fees, discounts, spoilage, and local operating expenses may need separate treatment.
- A target price is not a guarantee of demand or profit.
Frequently asked questions
Should tax be included in ingredient cost?
Use a consistent basis. For cash budgeting, include nonrecoverable purchase taxes and fees in the ingredient total.
What is food-cost percentage?
It is the portion of a selling price represented by the recipe’s allocated cost. Actual business margins also depend on all other operating costs.
Sources and review notes
Calculations use user-entered costs and transparent arithmetic; verify business pricing with current supplier invoices and professional accounting advice. Last reviewed September 29, 2026.