Free Food Cost Calculator
Calculate your recipe cost, set a selling price, and understand how food cost affects your menu.
Choose the currency used for your prices.
How many portions does the entire recipe make? For example, if a recipe serves four people, enter 4.
Target Food Cost
What percentage of your selling price should go toward ingredients?
A 30% target means that for every 10.00 in sales, 3.00 goes toward ingredients and 7.00 remains for labor, rent, utilities and potential profit. Target food cost is NOT the same as markup.
10% (higher price)60% (lower price)
Suggested selling price per serving€0.00
Markup on ingredient cost0.0%
Ingredients: 30%Remaining: 70%
Selling price = cost per serving / target percentage.
The remaining percentage is not net profit. It must cover staff, rent, utilities, taxes and other business expenses.
Ingredients
Each row combines a quantity and its unit. Enter how much of each ingredient you use, how much you bought, and the price of that purchase. For example: 180 g used, 5 kg purchased for 45.00. This ingredient costs 1.62 in your recipe. g and kg, or ml and L, convert automatically. Pieces must be compared with pieces.
Recipe cost€0.00
Cost per serving€0.00
Suggested selling price per serving €0.00
Suggested selling price = ingredient cost per serving / (target food cost % / 100). This is a pricing starting point, not a guarantee of profit.
Check your actual selling price
Optional: enter the price you currently charge for ONE serving.
Enter the price you charge for one serving, on the same tax basis as ingredient costs. Leave blank if you only want a suggested price.
Actual food cost %—
All prices should use a consistent tax basis (usually excluding VAT/sales tax). Ingredient cost does not include labor, overhead, waste, or yield loss unless you account for them in your inputs. Changing currency changes the displayed symbol, not the numeric amount or exchange rate.