Recipe Food Cost Calculator
Prorate package prices into ingredient, recipe and per-serving food cost.
What would you like to do next?
Extend package price by the fraction used
Enter one ingredient per line as name, quantity used, package quantity and package price. Keep the two quantities in the same unit for each line. The calculator prorates every valid package, totals base ingredient cost, applies an editable waste or yield allowance and divides adjusted cost by recipe servings. Rows that cannot be interpreted remain visible for correction.
Separate food cost from complete operating cost
The arithmetic does not automatically add currency symbols, labor, energy, packaging, delivery, rent, tax, promotions or overhead. Market prices and usable yield also change over time. Update the package quantities and prices from current invoices, define whether trim and cooking loss belong in the allowance and use one currency throughout the scenario.
Frequently asked questions
What line format should I use?
Use ingredient name, quantity used, package quantity, package price with commas between fields.
Must used and package quantity share a unit?
Yes. For each line they must use the same grams, ounces, pieces or another consistent unit.
Are labor and overhead included?
No. The result is ingredient food cost plus the allowance entered.