Live tool
Food Yield Calculator
Calculate usable yield percentage, trim loss, usable unit cost, and cost for an amount used in a recipe.
Usable Yield % = Usable Quantity / Purchase Quantity x 100
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
16 published guide pages practical food business explainers
5 workflow categories organized by task
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Food Cost Calculator Estimate food cost percentage and gross profit from item cost and selling price before making pricing decisions. Open calculator Recipe Cost Calculator Build total recipe cost, cost per portion, food cost percentage, and suggested menu price from ingredient package costs. Open calculator
Popular guides
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Food Cost Formula
Use food cost formulas to calculate recipe cost, food cost percentage, gross profit, and a target selling price with practical examples.
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
Calculate food cost percentage with the formula, worked restaurant examples, target ranges, and practical pricing checks for one item or recipe.
Read guideCatering Cost Per Person
Learn how to calculate catering cost per person from food cost, guest count, labor, packaging, delivery, and event costs.
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Food Costing
Calculators and guides for recipe cost, food cost percentage, menu price, and margin checks.
5 calculator links / 7 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
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Recipe & Yield
Recipe scaling, batch yield, portion changes, and production planning for kitchen teams.
4 calculator links / 4 guide links
Explore hub Workflow hub
Kitchen Conversions
Fast conversions for common kitchen units, batch changes, prep math, and purchasing checks.
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Menu Planning
Menu pricing, recipe costing, and planning support for restaurants and food businesses.
3 calculator links / 4 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 Food Yield Percentage Learn the food yield percentage formula, calculate trim loss and usable cost, and apply tested yield to recipe costing and menu pricing.
Free tools for food professionals
Kitchen math, without the guesswork.
Use practical calculators and guides for food cost, recipe pricing, yield, catering, conversions, and menu planning.