Current vendor prices
Invoice data can update ingredient costs so menu costing reflects what you are actually paying now.
Calculate recipe cost, cost per serving and menu food-cost percentage.
Free restaurant recipe cost calculator
Use current ingredient costs to see what a recipe costs today, what each serving costs, and how that compares with your menu price.
Calculate recipe cost and menu food-cost percentage
Add each ingredient's quantity used and cost per unit. The calculator totals the recipe, cost per serving, food-cost percentage and contribution margin.
| Ingredient | Qty used | Cost per unit | Total |
|---|
Use matching units: if quantity is in ounces, enter cost per ounce; if quantity is in eaches, enter cost per each.
Why recipe cost changes over time
A recipe sheet can be mathematically correct and still be operationally wrong if ingredient prices are stale. The useful version updates as vendor costs change.
Yield and portion size
Cost per serving depends on usable yield and the amount actually portioned onto the plate.
Menu price
Compare current recipe cost with menu price to see food-cost percentage and contribution margin.
Price creep alerts
When a major ingredient changes, the system can flag affected items instead of waiting for a monthly review.
Frequently asked questions
How do I calculate recipe cost?
Multiply the quantity of each ingredient used by its cost per matching unit, then add all ingredient totals. Divide by the number of servings to get cost per serving.
How do I calculate menu-item food cost percentage?
Divide recipe cost per serving by the menu selling price and multiply by 100.
Should I use invoice prices or average prices?
For current menu decisions, recent vendor prices are usually the most useful. Some operators also keep historical averages for budgeting and comparison.
Does this calculator include labor and overhead?
No. It calculates ingredient cost and contribution margin before labor and other operating expenses.
Want this connected to your real restaurant data?
The free calculator solves one calculation. A custom restaurant system can connect invoices, inventory, vendor prices, recipes, ordering and reporting so the numbers update as the business changes.