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 calculatorRecipe & Yield
Recipe Scaling Calculator
Scale an ingredient amount from an original yield to a new target yield.
Recipe scaling calculator
Scale ingredient amounts from an original yield to a new yield.
Example presets Load example values to see how the calculator works.
Results Updates after calculation
What this means
Results will appear here with a practical note about what to check next.
Worked example
Example calculation
If a recipe makes 12 portions and uses 3 pounds of chicken, scaling it to 30 portions needs 7.5 pounds before any practical rounding.
Formula
Calculator formula
Scaled ingredient amount
New Amount = Original Amount x (Target Yield / Original Yield)Scale factor
Scale Factor = Target Yield / Original YieldSteps
How to use this tool
- 01
Enter the original yield for the recipe.
- 02
Enter the target yield you need to produce.
- 03
Enter each ingredient amount to scale.
- 04
Choose ingredient types for seasoning, thickeners, leavening, or sauces so the result includes production caveats.
- 05
Use the production context to remind the team what to check before batch prep or catering production.
Batch math
Common recipe scaling factors
The scale factor tells you how many times larger or smaller the new batch is. Use it for base ingredients, then review seasoning, thickening, cook time, and equipment limits.
| Original yield | New yield | Scale factor | Production note |
|---|---|---|---|
| 10 portions | 50 portions | 5.0x | Check pot, pan, cooling, and holding capacity |
| 12 portions | 24 portions | 2.0x | Most base ingredients double cleanly |
| 24 portions | 36 portions | 1.5x | Round carefully after unit conversion |
| 40 portions | 20 portions | 0.5x | Taste seasoning after reducing |
Production checks
What to check after the calculator
- Will the batch fit the mixer, pot, pan, oven, cooler, or hot box?
- Does cook time change because the pan is deeper or more crowded?
- Should salt, spice, acid, thickener, or leavening be adjusted after tasting?
- Does the scaled batch need to be split for food safety, cooling, or holding quality?
- Are purchase units and recipe units converted before the scale factor is applied?
Watchouts
Common mistakes
Scaling seasonings without tasting and adjusting.
Ignoring pan size, cook time, and equipment limits.
Rounding small ingredients too early.
Production caveats
What not to scale blindly
Salt, spice, acid, heat, thickeners, and leavening should be tested after the math.
Cook time does not scale in the same ratio as yield; use temperature, doneness, texture, and food-safety checks.
Large batches can fail if the mixer, pan, pot, oven, cooling, or holding setup is not sized for the new yield.
Related calculators
Next useful tools
Move to the next calculator when this result needs another pricing, portion, or yield check.
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
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Kitchen Unit Converter
Convert kitchen weights, volumes, temperatures, and volume-to-weight ingredient estimates for prep, costing, and recipe scaling.
Converted Amount = Amount x Unit Conversion Factor
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Catering Portion Calculator
Estimate total food quantity from guest count, serving size, and a planning buffer.
Total Ounces = Guests x Portion Ounces x (1 + Buffer %)
Open calculatorLearn the method
Related guides
Use these guides when you want the assumptions and examples behind the calculator.
How to Scale a Recipe
Scale recipe quantities up or down while protecting yield, quality, cook time, and prep workflow.
Read guideHow to Calculate Recipe Cost
A practical method for adding ingredient costs, yield, and portion cost before pricing a recipe.
Read guideFrequently asked questions
Can every ingredient be scaled exactly?
Most base ingredients scale well, but salt, spices, thickeners, leavening, and sauces often need testing.
Should cook time scale with yield?
Not directly. Larger batches may need different pans, stirring, cooling, and holding procedures.