🍳 Recipe Cost Calculator
Itemize raw ingredient batch costs, prep time, labor rates, wastage, and target markup to output portion costs.
🍳 Recipe Cost Inputs
₹
₹
Default margin buffer for trim and prep wastage
📊 Pricing Analysis
Suggested Menu Selling Price
₹0
Total Cost per Serving
₹0
Ingredient Cost / Portion
₹0
Labor Cost / Portion
₹0
Gross Margin per Portion
₹0
❓ Frequently Asked Questions
Why is it important to factor in spoilage and trim waste in recipes?
When raw ingredients are prepped, there is always trim loss (e.g. peeling potatoes, fat trimming on meat) and general kitchen spoilage. Neglecting this wastage buffer understates the true cost of your portions, leading to lower margins than projected.
How is the Suggested Menu Selling Price calculated for a recipe?
Suggested Selling Price is calculated by dividing the total portion cost (ingredients + labor) by the target food cost percentage. Formula: Suggested Selling Price = Cost per Portion / (Target Food Cost % / 100).
What is included in raw ingredient batch cost?
It includes the absolute weight or volume cost of every raw ingredient used to assemble the entire recipe batch before dividing it into individual portion plates.