Recipe Cost per Serving
What a recipe costs from each ingredient’s purchase price and the share of the package used, per batch and per serving, with a markup to a selling price.
The cost of every ingredient as price × used ÷ bought, the batch and per-serving cost with any fixed extra, the dearest line, and at your markup the selling price, profit per serving and food-cost percentage.
Example: Flour 500 of 1,000 g at 2.50, two of a dozen eggs at 3.60, milk 250 of 1,000 ml at 1.20, plus 0.50 packaging: 2.65 a batch, 0.33 a serving for 8; at 200 % markup, 0.99 a serving.
Price times
the share used.
How each ingredient is costed from what you paid for the package, how the serving figure is built, what the markup and food-cost figures mean, and what is left out.
Share of the package
You buy a package and use part of it: the cost of that part is the price paid × amount used ÷ amount bought, with both amounts in whatever unit the package is sold in — grams, millilitres, eggs. Enter each line as "name used bought price"; the units need only agree within a line. The dearest line is named so you know where the money goes.
Per serving
The ingredient costs add up; a fixed extra per batch (packaging, energy, labels) is added once; and the total over the number of servings is the cost per serving. Change the servings and the per-serving figure moves; the batch cost does not.
Selling price and food cost
A markup is a percentage added to cost: at 200 % the price is three times the cost. Food-cost percentage is the reverse view — cost as a share of price — which is how kitchens usually talk about it; 33 % food cost and 200 % markup are the same thing.
What the number does not settle
Trim and yield loss, labour, overheads and tax are not modelled unless you enter them as a line or the extra. Prices change; the page keeps none. Inputs stay in your browser; the same anonymous usage counts as the rest of the site apply.