Live tool
Recipe Cost Calculator
Build total recipe cost, cost per portion, food cost percentage, and suggested menu price from ingredient package costs.
Ingredient Cost = Quantity Used x Usable Unit Cost
Open calculatorFood Cost Tools
Kitchen calculators for food cost, pricing, and catering
Free tools and practical guides for recipe costing, menu pricing, catering portions, and kitchen conversions.
Calculator workspace Menu item check
- Food Cost %
- 30.0%
- Ingredient Cost
- $4.80
- Menu Price
- $16.00
- Gross Profit
- $11.20
- Portion Yield
- 50
- Guest Count
- 100
Food Cost % = ($4.80 / $16.00) x 100
12 live calculator pages pricing, portions, yield, conversions
13 published guide pages practical food business explainers
5 workflow categories organized by task
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Food Cost Percentage Calculator Quickly calculate food cost percentage from ingredient cost and selling price, then compare the result with a target range. Open calculator Catering Cost Calculator Estimate catering food cost, price per person, total event price, and catering food cost percentage. Open calculator
Popular guides
Short answers with enough detail to act
Food Cost Formula
Understand the food cost formula, food cost percentage equation, gross profit, and how to use food cost math for menu pricing.
Read guideHow to Calculate Cost Per Portion
Learn how to calculate cost per portion from total recipe cost, finished servings, and menu price for restaurants, caterers, and food businesses.
Read guideHow to Calculate Food Cost Percentage
Learn the food cost percentage formula, calculate cost per portion, and use the result to check restaurant, catering, or food business pricing.
Read guideCatering Cost Per Person
Learn how to calculate catering cost per person from food cost, guest count, labor, packaging, delivery, and event costs.
Read guideCategories
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Workflow hub
Food Costing
Calculators and guides for recipe cost, food cost percentage, menu price, and margin checks.
5 calculator links / 6 guide links
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Catering
Planning tools for guest counts, portions, buffet service, and catering price decisions.
5 calculator links / 4 guide links
Explore hub Workflow hub
Recipe & Yield
Recipe scaling, batch yield, portion changes, and production planning for kitchen teams.
4 calculator links / 3 guide links
Explore hub Workflow hub
Kitchen Conversions
Fast conversions for common kitchen units, batch changes, prep math, and purchasing checks.
2 calculator links / 2 guide links
Explore hub Workflow hub
Menu Planning
Menu pricing, recipe costing, and planning support for restaurants and food businesses.
3 calculator links / 3 guide links
Explore hubBuilt for food businesses
For chefs, caterers, operators, and banquet teams
Every tool keeps the formula close to the result.
Built around pricing, portions, yields, and prep decisions.
Free calculators and guides are available without creating an account.
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Why these tools exist
Food businesses often need quick, defensible math before they need a full software workflow. This site keeps those public calculations easy to find, review, and share.
Content is written for operations use, not entertainment, and every tool page shows the formula and example behind the result.
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Recipe Cost Calculator Build total recipe cost, cost per portion, food cost percentage, and suggested menu price from ingredient package costs. Cost Per Portion Calculator Calculate cost per portion from a batch or recipe cost and compare it with target food cost and selling price. Food Yield Calculator Calculate usable yield percentage, trim loss, usable unit cost, and cost for an amount used in a recipe. Catering Price Per Person Calculator Estimate a catering price per person from food cost, guest count, target percentage, and event costs. How to Calculate Cost Per Portion Learn how to calculate cost per portion from total recipe cost, finished servings, and menu price for restaurants, caterers, and food businesses.