Recipe Costing Card Calculator
Build a standardized recipe cost card: total ingredient cost, cost per portion, target menu price and the resulting food cost percentage.
How it works
Plate cost = batch ingredient cost ÷ portions + Q-factor · Menu price = plate cost ÷ (target food cost % ÷ 100)
A recipe costing card standardizes a dish so its cost is the same every time it is made. You divide the whole batch cost by the number of portions it yields, add a small Q-factor for unlisted extras (bread, seasoning, a garnish), and then price to a target food cost percentage by dividing the plate cost by that target. Kitchens that cost every recipe this way catch price creep in ingredients before it quietly erodes margin.
Worked example
A batch of chili costs $24 in ingredients and yields 8 bowls, so $3 per bowl; add a $0.40 Q-factor for cornbread and butter to get a $3.40 plate cost. Targeting a 30% food cost, the menu price is 3.40 ÷ 0.30 = $11.33, leaving $7.93 of contribution per bowl.
Frequently asked questions
What is a Q-factor?
The Q-factor (quality or question factor) is a small per-plate allowance for items too minor to itemize — bread service, condiments, seasoning, a standard garnish. Adding a flat figure like $0.25–$0.75 keeps the plate cost honest without weighing every pinch of salt.
How do I turn plate cost into a menu price?
Divide the plate cost by your target food cost percentage as a decimal. A $3.40 plate at a 30% target prices at 3.40 ÷ 0.30 = $11.33. Lower target percentages produce higher prices and fatter margins.
Why standardize recipes at all?
A standardized recipe fixes yield and cost, so portioning stays consistent, food cost stays predictable, and any cook can produce the same plate. It is the foundation every other cost control — ordering, pricing, waste tracking — is built on.
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Educational estimate, not financial advice.