| Category | Amount | Share |
|---|
| Ingredient | Qty | Unit | Unit cost | Waste% | Line cost |
|---|
| Ingredient | Quantity | Unit | Unit cost ($) | Waste (%) | Notes |
|---|---|---|---|---|---|
| Basil leaves | 80 | g | 0.02 | 5 | Homegrown valuation per gram |
| Olive oil | 120 | ml | 0.01 | 0 | Based on bottle price and volume |
| Garlic | 10 | g | 0.03 | 10 | Peeling losses included |
| Parmesan | 40 | g | 0.05 | 0 | Optional, replace with seeds if needed |
- Enter a recipe name and the number of servings produced.
- Add each ingredient with quantity, unit, unit cost, and waste.
- Set optional labor, packaging, energy, overhead, and fees.
- Adjust yield factor if your batch shrinks or scales.
- Click Calculate Cost to view results above the form.
- Use the export buttons to save CSV or PDF reports.
Why recipe costing improves garden kitchen decisions
Accurate costing turns homegrown ingredients into measurable value. When herbs, greens, and produce are priced consistently, you can compare recipes, reduce waste, and decide what to grow next season. This calculator blends ingredient pricing with real operational inputs, so each batch reflects what it truly costs to make.
Capturing ingredient value with units and waste
Every ingredient line uses quantity, unit, unit cost, and waste percentage. Waste accounts for trimming, spoilage, and yield losses from washing or peeling. By converting usable quantity into an effective required quantity, the line cost better matches reality, especially for leafy greens and delicate harvests.
Adding labor and overhead for full-cost pricing
Ingredient totals alone can understate the true cost. Labor minutes and hourly rate quantify prep, processing, and cleanup time. Overhead adds a percentage for tools, consumables, water, and shared space. Packaging and energy costs capture containers, labeling, refrigeration, and cooking power use.
Using yield factor to manage shrink and scale
Batch yield factor adjusts servings when volume changes during cooking. A factor below one models shrinkage, while a factor above one models scaling or higher yield. This keeps cost per serving stable and comparable, even when you change pan size, harvest timing, or recipe hydration.
Exportable reporting for planning and consistency
Cost breakdown tables show how ingredients, labor, and overhead contribute to total cost. Exporting CSV supports tracking trends across seasons and suppliers. PDF reports provide a printable record for menu planning, community kitchens, and small-scale sales where documentation builds consistent pricing.
How do I price ingredients harvested from my garden?
Assign a unit cost based on comparable store prices, seeds, and inputs. Use the same method each time, so your reports stay consistent across months and growing cycles.
What waste percentage should I use?
Start with 3–10% for herbs and greens, and 10–25% for items needing peeling or trimming. Adjust after a few batches when you observe actual losses.
What is the difference between overhead and contingency?
Overhead covers predictable shared costs like tools and utilities. Contingency is a flexible buffer for price swings, unexpected spoilage, and short-notice substitutions.
Should tax and fees apply to the whole recipe?
If you pay tax on ingredients or transaction fees, apply a percentage to the subtotal. If fees only affect certain items, include them as separate ingredient lines.
Why is my cost per serving higher than expected?
Check servings, yield factor, and ingredient unit costs first. Waste, labor minutes, and overhead percentages often drive increases. Lowering shrinkage and improving prep efficiency reduces cost.
Can I use the exports for future recipe comparisons?
Yes. Save CSV files per recipe and date, then compare ingredient prices and overhead settings over time. Use PDF exports as standardized snapshots for audits and planning.