Recipe Costing Calculator

Calculate the exact cost of your recipes and determine optimal menu pricing for maximum profitability.

Recipe Costing Calculator

Calculate recipe costs and determine optimal menu pricing

Recipe Ingredients

Ingredient 1 - Cost per Unit

Ingredient 1 - Quantity Used

Ingredient 2 - Cost per Unit

Ingredient 2 - Quantity Used

Ingredient 3 - Cost per Unit

Ingredient 3 - Quantity Used

Ingredient 4 - Cost per Unit

Ingredient 4 - Quantity Used

Ingredient 5 - Cost per Unit

Ingredient 5 - Quantity Used

Labor & Production

Labor Cost per Hour

Preparation Time (minutes)

Portions per Recipe

Cost Factors

Overhead Percentage (%)

Waste Percentage (%)

Target Food Cost (%)

Current Menu Price (Optional)

Current Menu Price

Results

Enter values and click Calculate to see results

Recipe Costing Best Practices

Accurate recipe costing is essential for maintaining profitability and competitive pricing.

Key Components:

Ingredient Costs: Include all ingredients at current market prices
Labor Costs: Factor in preparation time and hourly wages
Overhead: Include utilities, rent allocation, and equipment depreciation
Waste: Account for spoilage, trimming, and preparation losses

Food Cost Targets by Restaurant Type:

Fast Food: 25-30%
Fast Casual: 28-32%
Casual Dining: 30-35%
Fine Dining: 32-38%

Optimization Tips:

Update costs regularly based on supplier pricing
Standardize recipes and portion sizes
Track actual vs. theoretical food costs
Consider seasonal price variations
Factor in yield percentages for proteins and produce

Need Help Optimizing Your Hospitality Business?

Our team of hospitality and SEO experts can help you improve your online presence and drive more bookings. Contact us today for a free SEO consultation.

Get Free SEO Consultation