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.
Free 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
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.
Need the numbers turned into a menu decision?
Cost is only one part of a commercially strong dish.
Free tools give you a useful starting point.