Zone 2 Running Calculator

by
Expert Verified: David Chen, CFA | Culinary Operations Consultant

Accurately determining your dish pricing is the foundation of a profitable food business. This recipe cost calculator free tool helps you break down ingredient expenses, calculate cost per serving, and set ideal menu prices to ensure sustainable margins.

Recipe Cost Calculator Free

Cost Per Serving
$0.00

Recipe Cost Calculator Free Formula:

Cost Per Serving = Total Cost / Yield
Selling Price = Cost Per Serving / (Food Cost % / 100)
Source: Culinary Institute of America – Costing Principles

Variables:

  • Total Ingredient Cost: The sum of all raw material costs used in the recipe.
  • Yield: The total number of portions or servings the recipe produces.
  • Food Cost %: The percentage of the selling price that goes toward ingredient costs.
  • Selling Price: The final price charged to the customer.

What is Recipe Cost Calculator Free?

A recipe cost calculator free tool is a professional utility used by chefs and restaurant owners to determine the precise cost of producing a single portion of food. By understanding the “plate cost,” businesses can avoid underpricing their menu items, which is one of the leading causes of restaurant failure.

This calculator solves for various financial variables. Whether you need to find out how much to charge based on a specific cost percentage, or you want to see your current food cost percentage based on existing prices, this tool provides the mathematical clarity needed for high-level operations.

How to Calculate Recipe Cost (Example):

  1. List all ingredients and their purchase prices.
  2. Convert units (e.g., price per lb to price per oz) to match recipe usage.
  3. Sum the costs of all ingredients to get the Total Cost (e.g., $40.00).
  4. Divide by the Yield (e.g., 8 servings) to find the Cost Per Serving ($5.00).
  5. Apply your Target Food Cost % (e.g., 25%) to find the Selling Price: $5.00 / 0.25 = $20.00.

Related Calculators:

Frequently Asked Questions (FAQ):

What is a good food cost percentage?

Most profitable restaurants aim for a food cost between 28% and 35%. However, this varies by industry segment.

Does this include labor costs?

No, this specific calculator focuses on Prime Cost (Ingredients). Labor and overhead are usually calculated separately in the Prime Cost equation.

Why is my yield smaller than my input?

Shrinkage and trim loss (waste) during cooking often reduce the final yield compared to raw weight.

How often should I recalculate costs?

At least quarterly, or whenever supplier prices for your core ingredients fluctuate by more than 5%.

V}

Leave a Comment