Know exactly what your recipe costs to make. Add ingredients and prices to get total recipe cost, cost per serving, and food cost percentage for home cooks and food businesses.
Recipe Details
Ingredients & Prices
Cost Summary
Food cost percentage = Ingredient cost ÷ Selling price × 100. The restaurant industry target is typically 28–35%. Fine dining may run 20–25%. Fast casual runs 25–35%.
Total cost per serving includes ingredients only. When you add overhead (labour, energy, packaging, rent allocation), this is called the "fully-loaded cost" and represents your true cost to produce the item.
Unit price calculation: Enter the price you paid for a package (e.g. $5.99 for a 2 lb bag of flour) and the quantity used. The calculator automatically calculates the cost of just the portion you used.
⚠️ Prices entered are your estimates. Actual costs vary by supplier, location, and quantity purchased. This calculator is for planning and estimation only.