Recipe Yield Cost Calculator
Enter your total ingredient cost and the number of servings your recipe yields to calculate cost per serving and plan menu pricing.
Cost Per Serving
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Total Cost (with waste)—
Cost Per Serving—
Suggested Menu Price—
About this calculator
Calculate the total and per-serving cost of a recipe based on ingredient costs and number of servings produced.
Frequently Asked Questions
Why include a waste allowance?
Ingredient trim, spoilage, and prep loss typically add 3-10% to your real ingredient cost, so accounting for it gives a more realistic cost per serving.
How is suggested menu price calculated?
We divide the per-serving cost by your target food cost percentage to back into a menu price that achieves your desired margin.
What's a typical target food cost percentage?
Most restaurants aim for 28-35% food cost, though it varies by cuisine type and service style.