Recipe Costing Calculator

Cost the recipe, not just the headline ingredients

Most menu pricing mistakes come from costing a dish on its 2-3 main ingredients and guessing the rest. Oil, spices, garnish and packaging are individually small but add up — and that gap compounds across hundreds of orders a month.

Add every ingredient in a recipe with its quantity and unit cost to get an accurate total cost and cost per serving. Once you know the real cost, use it alongside the food cost percentage calculator to set a menu price that protects your margin.