Recipe Cost Calculator
Quick answer: To find cost per serving, add up what each ingredient costs for the amount used, then divide by the number of servings the recipe makes.
Find out what a dish really costs to make. List each ingredient's cost and how many servings the recipe makes, and we'll give you the total and the price per serving.
What drives cost per serving
| Lever | Effect | Tip |
|---|
| Servings | More servings, lower per-plate cost | Batch-cook to stretch it |
| Protein | Usually the biggest line item | Cheaper cuts, beans, eggs |
| Waste | Unused portions inflate cost | Cost only what you use |
| Staples | Oil, salt, spices are pennies | Estimate small amounts |
How it works
The math is simple — total ingredient cost divided by servings — but the accuracy is all in the inputs. Cost each ingredient for only the amount the recipe actually uses: divide a package price by its size, then multiply by your portion. Add every line, including small staples if you're pricing a menu, and the tool keeps a running total and the per-serving price as you type. It's the fastest way to see whether a dish fits a budget or how much to charge for it.
Frequently asked
How do I calculate cost per serving?
Add up what every ingredient costs for the amounts the recipe uses, then divide the total by how many servings it makes. This tool does the division for you as you type.
How do I cost just part of a package?
Divide the package price by how much it holds, then multiply by the amount you use. For example, $4 for 16 oz of pasta is $0.25/oz, so 8 oz costs $2.00 — enter that.
Should I include staples like salt and oil?
For accuracy, yes — but they're usually just a few cents. Estimating them as a small round number is fine unless you're pricing a menu.
How can I make a recipe cheaper per serving?
Stretch it to more servings, swap in cheaper proteins like beans, eggs or thighs, and buy staples in bulk. The per-serving number updates instantly so you can test swaps.
How do restaurants price a dish?
Most aim for food cost around 25–35% of the menu price — so a plate that costs $4 to make is often sold for $12–16. Start from your cost per serving and mark up from there.
Does this include labor or overhead?
No — it's ingredient cost only. For a full menu price, add your time, packaging, and overhead on top of the per-serving figure.
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