Recipe Cost Calculator

Pricing Recipes with Confidence

Knowing the true cost of a recipe helps with budgeting, menu pricing, and reducing waste. This calculator multiplies each ingredient quantity by its unit price, adds them together, and divides by servings to produce a clear cost per portion. It works for home cooks who want to compare homemade meals to takeout and for professionals who need consistent food-cost tracking.

The key is to use consistent units. If you buy ingredients in bulk, convert the price to a per-unit cost that matches your recipe quantity. For example, if a 1 kg bag of rice costs $4, the price per gram is $0.004. If your recipe uses 200 g, the cost is 200 × 0.004 = $0.80. This tool does not attempt to convert units; it assumes the unit cost you enter matches the unit you use in the recipe. That keeps the math transparent and avoids unexpected conversions.

Cost per serving is the primary output. It lets you compare recipes, set menu prices, or decide whether to cook at home or order out. For catering, you can add a markup after you have the base cost. You can also include a small buffer for seasonings, oil, or garnishes by adding an extra ingredient line. Over time, a consistent cost baseline helps you track price changes and make smarter shopping decisions.

Finally, remember that ingredient costs are only part of total expense. Labor, utilities, and packaging matter in professional settings. Use this calculator as a foundation, then layer in overhead if needed. It is a fast, reliable way to understand the true price of a recipe before you cook.

If your ingredients lose weight during cooking (like meats that shrink), account for that in servings. A roast that loses 25% of its weight can raise the cost per serving more than expected. Some cooks add a small waste factor, such as 5–10%, to cover trim, spoilage, or tasting. This keeps your pricing realistic.

Formula

Ingredient cost: cost_i = quantity_i × price_per_unit_i.

Total cost: Total = Σ cost_i.

Per serving: Cost_per_serving = Total / servings.

Example Calculation

If total ingredient costs sum to $12 and the recipe yields 6 servings, the cost per serving is 12 / 6 = $2. The calculator outputs $12 total and $2 per serving.

FAQs

Can I include spices and oil?

Yes. Add them as separate lines with their quantities and unit costs.

Do I need to convert units?

Only if your purchase unit is different from your recipe unit. The calculator expects matching units.

How do I price for catering?

Start with cost per serving, then add your desired margin or markup.

Is this calculator private?

Yes. All calculations run locally in your browser.

How it works

This tool multiplies each ingredient quantity by its unit price, sums totals, and divides by servings. All computation is client-side for privacy.