Recipe Cost Calculator
Calculate what your recipe really costs — ingredients, labor, packaging and overhead — then see the calculated selling price based on your target food-cost percentage.
Chicken Bowl
Professional recipe costing & portioning sheet
Ingredients
Quantities are based on the recipe as entered.
| # | Ingredient | Used Qty | Package | Package Price | Waste | Cost |
|---|
Production & Cost
Portion & Pricing
Preparation Notes
How it works
A practical recipe costing calculator that helps you understand ingredient, labor, packaging and allocated overhead costs, then calculates a selling price from your target food-cost percentage.
Calculate ingredient cost
Enter the amount used, measurement unit, package size and purchase price. Your own prices remain the source of truth.
Portion by weight
Enter the finished batch weight and your target portion size. FoodyMaster calculates the resulting portion count automatically.
Add labor and overhead
Use salaries, working hours and preparation time for labor, then allocate monthly overhead across expected portions.
How is recipe cost calculated?
Ingredient cost is calculated by dividing the quantity used by the package quantity and multiplying the result by the package price. An optional waste percentage can be added. Ingredient costs are then summed to get total ingredient cost.
True cost per portion = (Ingredients + Labor + Packaging + Allocated overhead) ÷ Portions
For labor, monthly salaries are divided by monthly working hours to get an hourly labor cost, then multiplied by the recipe preparation time. For overhead, monthly overhead is divided by expected monthly portions to get allocated overhead per portion.
Why use finished weight for portions?
A recipe does not always have a predictable number of servings before cooking. If you know that your target portion is 300 g, enter the actual finished batch weight and the calculator will determine how many portions the batch produces.
Food cost vs. total cost
Food cost percentage uses ingredients only. Total cost percentage uses the full calculated portion cost after labor, packaging and allocated overhead. Keeping the two metrics separate makes the result easier to understand.
Frequently asked questions
Do I need an account?
No. The calculator works without registration, and your current calculation can be saved locally in your browser.
Can I use different units?
Yes. Compatible mass, volume and count units can be converted. Weight-to-volume conversion is not assumed without ingredient-specific density data.
Is the suggested price a guaranteed price?
No. It is a calculation based on the food-cost target you enter. Market conditions, taxes, fees, competition and other factors can affect the actual selling price.
Can I use it for a food business?
Yes. Business mode adds labor, packaging, allocated overhead, a calculated selling price, profit and margin calculations.