Recipe True Cost Calculator
Calculate the actual cost per serving of any recipe.
Enter ingredient prices and amounts to see how much each plate really costs.
Recipe ingredient cost calculation determines the exact cost of each ingredient in a dish based on the purchased package price, the package size, and how much of the package the recipe actually uses.
Cost per unit formula: Cost per Unit = Package Price ÷ Package Size
Ingredient cost in recipe: Ingredient Cost = Cost per Unit × Amount Used in Recipe
Total recipe cost: Total Recipe Cost = Σ All Ingredient Costs
Cost per serving: Cost per Serving = Total Recipe Cost ÷ Number of Servings
Restaurant food cost percentage: Food Cost % = Ingredient Cost ÷ Menu Price × 100% Industry standard: restaurants target 28–35% food cost to maintain profitability.
What each variable means:
- Package Price — what you paid at the store for the full package/container/bag
- Package Size — the total weight or volume of the package (e.g., 32 oz, 1 kg, 1 dozen)
- Amount Used — how much the recipe calls for, in the same units as the package size
- Yield factor — some ingredients lose weight when cooked (meat shrinks 20–30%, vegetables 10–25%); use raw weight for cost calculation
Unit conversion reference:
- 1 lb = 16 oz = 453.6 g
- 1 kg = 1,000 g = 2.205 lbs
- 1 gallon = 128 fl oz = 3.785 liters
- 1 cup = 8 fl oz = 240 mL
Worked example — pasta dinner for 4:
| Ingredient | Package Price | Package Size | Amount Used | Cost |
|---|---|---|---|---|
| Pasta (penne) | $1.89 | 16 oz | 12 oz | $1.42 |
| Marinara sauce | $3.49 | 24 oz | 16 oz | $2.33 |
| Parmesan cheese | $4.99 | 8 oz | 2 oz | $1.25 |
| Olive oil | $8.99 | 16.9 fl oz | 1 fl oz | $0.53 |
| Garlic (head) | $0.79 | 1 head | 1/4 head | $0.20 |
Total Recipe Cost = $5.73 Cost per serving = $5.73 ÷ 4 = $1.43 per person
Restaurant equivalent dish price: $16–$22 → restaurant food cost % = $1.43 ÷ $18 = 7.9% (home cooking is dramatically cheaper than eating out).