Calculate total recipe cost, cost per portion, food cost percentage, gross profit, and a suggested selling price in seconds.

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Recipe details
Ingredient costs
Selling assumptions

Results

Total recipe cost
$0.00
Cost per portion
$0.00
Food cost percentage
0.0%
Gross profit per portion
$0.00
Suggested selling price
$0.00
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Formula used:
Food Cost % = (Cost per Portion ÷ Selling Price) × 100
Suggested Selling Price = Cost per Portion ÷ (Target Food Cost % ÷ 100)
Enter your recipe ingredients, portions, and selling price to see whether the item is profitable enough for your target margin.

Ingredient breakdown

Ingredient Quantity Used Unit Cost ($) Total Cost ($)
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Tip: For better accuracy, use edible yield costs and include sauces, garnishes, packaging, and unavoidable prep loss.