OPERATOR TOOL
Recipe and plate cost
Add ingredient quantities and unit costs, then calculate total recipe cost and cost per portion.
Quantity and cost must use the same unit. One recipe at a time; nothing is saved.
Result
Enter at least one ingredient and the portions, then calculate.
Recipe cost
Cost per portion
Formula
Ingredient cost = Quantity used × Cost per unit
Recipe cost = Sum of ingredient costs
Cost per portion = Recipe cost ÷ Portions
Last calculation review: October 2026
Need to track multiple periods? The workbook is separate from this free calculator. See workbook options →
Worked example
Illustrative only. Chicken 8 × $3.40 = $27.20, oil 0.25 × $6.00 = $1.50, and salt 0.05 × $1.20 = $0.06. Total recipe cost is $28.76. At 10 portions, cost per portion is $2.88.
What to do next
- Confirm the unit on every line before trusting the total.
- Update ingredient costs when supplier price or pack size changes.
- Use cost per portion as the input for menu pricing — not as the selling price itself.
Questions operators ask
Does this include labor?
No. This is ingredient cost only.
What if the invoice is per pound but the recipe uses ounces?
Convert one side first so quantity and unit cost use the same unit.
How many ingredients can I use?
Up to 12 in one calculation. Empty rows are ignored.
Read Restaurant Recipe Costing for yield, unit conversion and batch costing controls.