Use current supplier prices
Cost from the invoice or order guide you actually buy from. Promotional prices can make a permanent menu price look healthier than it is.
Recipe and menu costing calculator
Recipe Cost Calculator
Enter what you buy, what the recipe uses and the time required. The calculator converts compatible units and shows the true batch cost, portion cost and a target selling price.
Recipe inputs
Build the real cost of one batch.
Cost used$2.00
Cost used$0.90
Cost used$0.96
5 calculations remaining before unlock
Include productive labour
Enter the active preparation time attributable to the batch. Shared service labour and rent can remain in the overhead allowance.
Verify the final yield
Weigh or count the finished batch after cooking. Yield loss is one of the most common reasons theoretical food cost is wrong.
Recipe costing questions
How to use food cost and suggested pricing responsibly.
How do I calculate food cost per portion?
Add the cost of every ingredient quantity used in the recipe, then divide the finished batch cost by the number of portions produced. GreenMenu also lets you include active labour and an overhead allowance.
How does the calculator suggest a selling price?
It divides the estimated total cost per portion by your selected target total-cost percentage. The result is a planning guide and should be checked against GST, VAT or sales tax, commissions, wastage, competitors and what customers will reasonably pay.
Does the recipe cost calculator include labour and overhead?
Yes. Enter active labour minutes, an hourly labour rate and an overhead allowance. You can adjust those fields to reflect the way your own kitchen allocates operating costs.
Can I use the calculator outside New Zealand?
Yes. Choose your display currency, keep every entered price in that currency, and use metric or common US weight and volume units. The maths works worldwide.
Is the suggested sale price a guarantee of profit?
No. It is an estimate based only on the values entered. Actual margin can change with yield, waste, supplier prices, taxes, delivery commissions, discounts and service costs.
Need the numbers turned into a menu decision?
Cost is only one part of a commercially strong dish.
These tools give you a useful starting point.