Recipe name
Portions
Currency
€ EUR
$ USD
£ GBP
Ingredient
Qty in dish
Unit
Unit cost
Yield %
Cost
+ Add ingredient
Yield %
= how much of the purchased ingredient survives trim & cooking. The calculator works back to what you had to buy. Beef tenderloin ≈ 75%, leafy greens ≈ 65%, dry pasta ≈ 100%.
Result
Total recipe cost
—
Cost per portion
—
Target food cost %
30%
Suggested menu price (ex VAT)
—
Or enter your current menu price
to see actual food cost %
Your actual food cost %
—
Menu price breakdown
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