Enter grocery package prices and the quantities used in your recipe to calculate each ingredient cost, total batch cost, cost per portion, and an optional selling price.
Presets demonstrate the difference between the package you buy and the amount the recipe uses. Loading one replaces current inputs.
Yield defaults to 100%. Lower it for trim, peeling, bones, draining, spoilage, or other unusable portions.
Enter either or both fields. Targets are your choice; no percentage is universal across food businesses.
Calculate to see a complete ingredient breakdown.
| Ingredient | Amount used | Unit cost | Cost | % of total |
|---|---|---|---|---|
| No results yet. | ||||
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Package unit cost: purchase price ÷ package quantity. Package quantity is converted to its base unit first.
Yield-adjusted unit cost: package unit cost ÷ (yield % ÷ 100). A lower edible yield raises the cost of each usable unit.
Ingredient cost: converted amount used × yield-adjusted unit cost.
Total recipe cost: sum of every ingredient cost.
Cost per serving: total recipe cost ÷ servings.
Food-cost percentage: cost per serving ÷ selling price × 100.
Suggested selling price: cost per serving ÷ (target food-cost % ÷ 100).
Markup: gross profit ÷ cost × 100. Gross margin: gross profit ÷ selling price × 100. Markup uses cost as its denominator; margin uses selling price.
Supported mass conversions: kilograms, grams, pounds, and ounces. Supported volume conversions: litres, millilitres, US cups, tablespoons, and teaspoons. Pieces convert only to pieces. Volume-to-weight conversions such as cups to grams require ingredient-specific density, so the calculator does not assume them automatically.
This table uses the same data as the first guided preset. Chicken yield is 75% to account for bone, trim, and loss; the other ingredients use 100% yield.
| Ingredient | Package | Amount used | Conversion / yield | Cost |
|---|---|---|---|---|
| Chicken thighs | $8.99 / 2 kg | 1.2 kg | 2 kg = 2,000 g; 75% yield | $7.19 |
| Rice | $4.50 / 2 kg | 400 g | 2 kg = 2,000 g | $0.90 |
| Onion | $2.40 / 6 pieces | 2 pieces | Same count unit | $0.80 |
| Olive oil | $9.00 / 750 ml | 30 ml | Same volume unit | $0.36 |
| Spices | $4.80 / 120 g | 12 g | Same mass unit | $0.48 |
| Total batch cost | $9.73 | |||
6 servings: $9.732 ÷ 6 = $1.62 per serving. At a 30% target food-cost percentage, $1.622 ÷ 0.30 = $5.41 suggested selling price. The preset's $5.50 selling price produces about 29.5% food cost, $3.88 gross profit per serving, 239.1% markup, and 70.5% gross margin.
Enter the price and size printed on the package, then enter the amount your recipe uses. The calculator converts compatible units, adjusts for yield, and charges only the fraction of the package used.
Use the total bulk price and total package quantity. For a case containing 12 one-kilogram bags, for example, enter the case price and 12 kg, or enter one bag and its allocated price.
Mass units convert among grams, kilograms, ounces, and pounds. Volume units convert among millilitres, litres, teaspoons, tablespoons, and US cups. Pieces convert only to pieces.
No. Cups measure volume and grams measure mass, so the conversion depends on the ingredient's density and preparation. Use a reliable ingredient-specific conversion before entering the amount.
Edible yield is the usable percentage of a purchased ingredient after trim, peeling, bones, draining, or spoilage. A 75% yield means only three quarters of the purchased quantity is costed as usable.
Use yield for predictable ingredient-level loss, or reduce the final serving count if cooking shrinkage changes how many portions the batch actually produces. Do not apply the same loss twice.
The yield-adjusted costs of all ingredients are added to get batch cost, then batch cost is divided by the number of servings.
Markup is gross profit divided by cost. Gross margin is gross profit divided by selling price. They use different denominators, so a 100% markup equals a 50% margin.
Choose a target that reflects your operation, menu, overhead, and market. Industry ranges are only general guidance; there is no universal target for every restaurant, bakery, caterer, or meal-prep business.
Not directly. It divides ingredient cost per serving by your target food-cost percentage. Check that the remaining amount can cover labor, utilities, rent, packaging, fees, tax, and profit.
Set servings to the number of portions the tray or batch will actually provide, include packaging and garnishes as ingredient rows, and use Advanced Pricing to test a per-portion selling price.
Yes. Select a displayed currency symbol and enter every price in the same currency. The calculator does not perform exchange-rate conversion.
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