44 / Kitchen
Food Cost & Menu Price Calculator
Turn package prices and recipe usage into ingredient cost, labor, cost per serving, target menu price, contribution, and an exportable costing sheet.
01 / Ingredient ledger
Price what the recipe uses.
03 / Price receipt
Tomato basil soup
Change any supplier price to see the whole receipt update.
Field note
Calculate recipe cost from real package prices
Enter what the package costs and how much the recipe consumes. Package and use units can differ inside the same family, so a five-pound flour bag can be costed against 500 grams without manual conversion.
Yield handles trim and waste. If only 80% of a purchased ingredient is usable, set yield to 80%; the recipe bears the cost of the discarded 20%.
Suggested price divides ingredient cost per serving by the target food-cost percentage. The contribution and gross-margin lines also subtract labor, packaging, and overhead. They are planning figures, not accounting or tax advice.