Recipe Cost Calculator
List up to 12 ingredients with quantity, price and yield to get the recipe cost, cost per portion and a suggested menu price.
How to use the free Recipe Cost Calculator
- Enter your figures in the fields above – use real numbers from your PMS, channel manager or accounts.
- Tap the button to see the result instantly. Change any value to compare scenarios.
- Copy, print or save the result and use it in your daily or monthly review.
This Recipe Cost Calculator runs fully in your browser on mobile or desktop – no sign-up and nothing is uploaded. Free recipe cost calculator for restaurants and hotels. Enter ingredients, yield and portions to get cost per portion and a menu price at your food cost %.
Why every dish needs a costed recipe
Most kitchens price dishes by looking at a competitor's menu. That works until onion, chicken or oil prices jump and the margin quietly disappears. A costed recipe, also called a standard recipe card, lists every ingredient with its quantity and current purchase price, so you know exactly what one plate costs and what it should sell for.
Cost per portion = (Sum of ingredient costs + Allowance) ÷ Portions
Menu price = Cost per portion ÷ Target food cost %
How to enter ingredients
- Quantity and unit: enter what goes into the pot, for example 400 g onion or 120 ml oil. The calculator converts grams and millilitres to kg and litres automatically.
- Purchase price: the rate you pay per kg, per litre or per piece, from your latest supplier bill.
- Yield %: the usable share after peeling, trimming or deboning. If you buy 1 kg of chicken with bone and use only 700 g, the yield is 70%, and the real cost of what you use is higher than the purchase rate. Use the food cost calculator to compare your overall food cost with your target.
- Allowance: a small percentage for salt, whole spices, garnish and frying oil that are hard to measure per batch. 3% to 6% is common.
Choosing a target food cost
There is no single right number. Many Indian restaurants work between 28% and 35% food cost; premium dishes and beverages can run lower, while value thalis and buffets often run higher. Pick a target that, together with salaries, rent and utilities, still leaves you a profit. The table in the result shows the price at five different targets so you can see the trade-off quickly.
Good practice
- Weigh a few real portions on the pass to confirm the portion count.
- Update recipe costs every month, and immediately after a big price change.
- Train cooks to follow the recipe card. A costed recipe only protects margin if the portion on the plate matches it.
Frequently asked questions
What is yield percentage in recipe costing?
Yield percentage is the usable share of an ingredient after cleaning, peeling, trimming or deboning. A lower yield means the real cost of each usable kilogram is higher than the purchase price.
What is a good food cost percentage for a restaurant in India?
Many restaurants work between 28% and 35%, but the right figure depends on your concept, rent and salaries. Choose a target that still leaves a profit after all other costs.
Should GST be included in the menu price?
The price this calculator suggests is before GST. Add the GST rate that applies to your restaurant on the bill, and confirm the rate with your CA.
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