Enter recipe details
Example data
| Ingredient | Qty | Unit | Unit Cost | Yield % |
|---|---|---|---|---|
| Chicken | 2.000 | kg | PKR 950.00 | 92.0 |
| Butter | 0.250 | kg | PKR 2,400.00 | 100.0 |
| Tomato puree | 1.200 | kg | PKR 420.00 | 98.0 |
| Cream | 0.600 | L | PKR 780.00 | 100.0 |
Formula used
- Purchased cost = Quantity × Unit Cost
- Usable cost = Purchased cost ÷ (Yield% ÷ 100)
- Adjusted ingredient cost = Usable cost × (1 + Waste% ÷ 100)
- Direct costs = Sum(adjusted ingredients) + Labor + Other costs
- Overhead cost = Direct costs × (Overhead% ÷ 100)
- Tax cost = (Direct costs + Overhead) × (Tax% ÷ 100)
- Total recipe cost = Direct costs + Overhead + Tax
- Cost per serving = Total recipe cost ÷ Servings
- Food-cost price (loaded) = Total recipe cost ÷ (Target food cost% ÷ 100)
- Profit price = Total recipe cost ÷ (1 − Desired profit% ÷ 100)
- Recommended price = max(Food-cost price (loaded), Profit price)
How to use this calculator
- Enter recipe name and servings produced.
- Add each ingredient with quantity, unit cost, and yield.
- Set waste buffer, labor, overhead, and optional tax.
- Choose your target food cost and profit margin.
- Click Calculate to view totals and suggested menu prices.
- Download CSV or PDF to share with your team.
FAQs
1) What is yield percentage in a kitchen context?
Yield is the usable portion after trimming, peeling, cooking loss, or drainage. A 90% yield means 10% is not usable. Lower yields increase true ingredient cost, helping you avoid underpricing menu items.
2) Should waste buffer be used if I already enter yield?
Yes, if you want extra protection. Yield captures typical loss for that item. Waste buffer covers spoilage, over-portioning, and unexpected variance. If your inventory control is tight, keep waste low or set it to zero.
3) What should I include in “other direct costs”?
Add packaging, garnish, condiments, fuel surcharges, or any per-recipe consumables that are not ingredients. If these costs change often, keep them separate so you can update pricing quickly without editing every ingredient row.
4) How do I choose a target food cost percentage?
Use your concept and market. Many operations target around 25–35% for food, but it depends on labor intensity and competition. Start with your historical results, then adjust by category and portion size to maintain overall profitability.
5) Why does the calculator show two food-cost prices?
One price uses ingredient subtotal, similar to classic food-cost pricing. The other uses fully-loaded cost, including labor, overhead, and tax. The fully-loaded figure helps ensure your final price covers real operating costs, not just raw materials.
6) What overhead percentage should a hotel kitchen use?
Overhead allocation varies by property. If you track overhead by department, use your kitchen’s share of rent, utilities, admin, and equipment. If you are unsure, begin with a conservative 5–15% and refine using monthly financial statements.
7) Can I use this for batch recipes and banquets?
Yes. Enter the full batch quantities and total servings produced for the event or buffet plan. You can also add labor and other costs for prep and service. The cost per serving output is useful for plated menus and banquet contracts.
8) How often should I update my ingredient costs?
Update whenever supplier prices change or at least monthly. High-volatility items may need weekly checks. Regular updates keep your menu prices realistic, support purchasing decisions, and reduce margin erosion during seasonal shifts or inflation spikes.