Free recipe cost calculator
Enter what you paid for each ingredient and how much the recipe uses. You get the batch cost, the cost per portion and the price you need for your target margin. Nothing is saved or sent anywhere.
| Ingredient | Pack price | Pack size | Amount used | Unit | Cost |
|---|
Pack size and amount used must be in the same unit family: g/kg, ml/l or each/dozen. Price = portion cost ÷ (1 − margin).
Costing more than one recipe? The Recipe Cost Workbook keeps one ingredient price list for every recipe, handles kg/g, l/ml and dozen, and adds labor, packaging and overhead. $12, instant .xlsx download. Or get all three food workbooks in the Food Business Bundle ($24).
How the calculation works
Each ingredient costs pack price × amount used ÷ pack size. Add them up for the ingredient cost of the batch, add labor and overhead, then divide by the number of portions and add packaging. That's the cost per portion. To hit a target margin, divide that cost by (1 − margin). At 65% margin, a $1.00 portion sells for $2.86.