01 / HOW TO USE IT
From inputs to a usable kitchen figure
- 01
Enter the recipe serving yield.
- 02
For each ingredient, enter recipe quantity, pack quantity, and pack price in matching units.
- 03
Calculate and review the line costs and cost per serving.
02 / WHEN IT HELPS
Useful for everyday production planning
- Updating recipe cards after supplier price changes
- Estimating a new dish cost before setting a price
- Comparing batch and portion costs
03 / THE WORKING MODEL
Assumptions and limitations
Assumptions
- Recipe and pack quantities use the same unit on each ingredient row.
- Pack price includes every cost you intend to allocate.
- Each line cost is proportional to quantity used.
Check before using
- Currency is not converted; all prices must use one currency.
- Labour, utilities, tax, packaging, overhead, spoilage, and trim are excluded unless included in your entered prices or quantities.
- Supplier prices and actual usage must be independently checked.
04 / QUICK ANSWERS
Frequently asked questions
Is my pricing data uploaded?
No. Calculations run in your browser and the tool does not send or save your entered prices.
How is an ingredient line cost calculated?
Recipe quantity is divided by pack quantity, then multiplied by pack price.
Does this include labour or overhead?
No. The result is ingredient food cost only unless you deliberately include those costs in an entered line.