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Recipe Cost Calculator
Work out the cost per serving of a recipe and a suggested menu price from your food-cost target.
Total ingredient cost
Servings
Target food cost
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How it works
Cost per serving = total cost ÷ servings; price = cost per serving ÷ (food cost % ÷ 100)
Restaurants price dishes so the ingredient cost is a set fraction of the menu price — typically 25–35%. Dividing the per-serving cost by that fraction gives a price that covers overhead and profit.
Worked example
$12 for 4 servings is $3/serving; at a 30% food cost the menu price is $10.
Frequently asked questions
What food cost % should I use?
Full-service restaurants often target 28–35%; adjust for labour, waste and your market.
Does this include labour?
No — food cost only. The margin above the ingredient cost is what covers labour and overhead.
Related calculators
Food Cost Per Serving Calculator
Cost per serving from your total ingredient cost, plus a suggested menu price at your target food-cost percentage.
Markup Calculator
Apply a markup to your cost to get the selling price, profit and the resulting profit margin.
Serving Size Scaler Calculator
Scale any recipe ingredient up or down for the number of servings you actually need.
This calculator is for educational purposes. Double-check important results before acting on them.