Calculator Inputs
Example Data Table
Example recipe costing for a plated hotel dinner. Replace these values with your own kitchen data.
| Ingredient | Quantity | Unit Cost | Extended Cost |
|---|---|---|---|
| Chicken | 4.00 kg | USD 7.20 / kg | USD 28.80 |
| Vegetables | 1.80 kg | USD 4.50 / kg | USD 8.10 |
| Sauce | 1.20 l | USD 5.00 / l | USD 6.00 |
| Starch | 1.50 kg | USD 2.60 / kg | USD 3.90 |
| Seasoning and oil | 1 batch | USD 1.70 | USD 1.70 |
| Total | — | — | USD 48.50 |
Formula Used
| Metric | Formula |
|---|---|
| Usable Yield Weight | Raw Recipe Weight × (Yield % ÷ 100) |
| Exact Portion Count | Usable Yield Weight ÷ Portion Size |
| Ingredient Cost per Unit | Total Ingredient Cost ÷ Usable Yield Weight |
| Ingredient Cost per Portion | Ingredient Cost per Unit × Portion Size |
| Subtotal before Overhead | Ingredient Cost per Portion + Garnish + Labor + Utilities + Packaging |
| Overhead Cost per Portion | Subtotal before Overhead × (Overhead % ÷ 100) |
| Final Portion Cost | Subtotal before Overhead + Overhead Cost per Portion |
| Actual Food Cost % | (Final Portion Cost ÷ Selling Price) × 100 |
| Recommended Selling Price | Final Portion Cost ÷ (Target Food Cost % ÷ 100) |
| Gross Profit per Portion | Selling Price − Final Portion Cost |
How to Use This Calculator
- Enter the recipe name and choose the working currency.
- Pick one weight or volume unit and use it consistently.
- Add total ingredient cost for the full recipe batch.
- Enter raw recipe weight, expected yield percent, and portion size.
- Add garnish, labor, utilities, packaging, selling price, and target food cost percent.
- Press the calculate button to view portion cost, profitability, yield, and recommended pricing above the form.
- Use the CSV and PDF buttons to export the result summary.
FAQs
1. What does portion cost mean?
Portion cost is the full cost to serve one guest portion. It includes ingredient usage and can also include garnish, labor, utilities, packaging, and overhead.
2. Why is yield percent important?
Yield percent converts raw weight into usable weight. A lower yield means more waste, fewer sellable portions, and a higher ingredient cost per served plate.
3. Should labor be included in portion cost?
Yes. Many hotels and catering operations track labor per portion because it improves pricing accuracy and shows the true service cost behind each menu item.
4. What is a good food cost percentage?
It depends on the property, concept, and service style. Many operators target a percentage that balances guest value, competitive pricing, and healthy profit.
5. Why does the calculator show both exact and rounded portions?
Exact portions help with precise costing. Rounded sellable portions are useful for production planning, buffet forecasting, and realistic kitchen service counts.
6. Can I use this for beverages or buffets?
Yes. Use a consistent volume or weight unit, then enter recipe cost, yield, and serving size. The same logic works for plated items and drink batches.
7. What does recommended selling price show?
It shows the price needed to achieve your target food cost percentage. This helps menu engineers adjust prices before margins become too tight.
8. How often should portion costs be reviewed?
Review costs whenever supplier pricing, recipe yield, portion sizes, or service extras change. Frequent checks protect margin and improve menu control.