Resources / Free calculator
Food cost, translated into a working estimate.
Use supplier prices you have verified, an actual batch yield, and the percentage you want to explore. This simple calculation is a starting point, not a final menu price or a profitability analysis.
Your estimate
Ingredient cost is one input, not the whole price.
Enter a non-negative batch cost, a yield greater than zero, and a target from 1 to 100 percent to see the estimate.
Calculation: total batch ingredient cost ÷ portions = ingredient cost per portion. Portion cost ÷ target percentage = simple suggested price. Labor, overhead, fees, taxes, demand, and waste beyond your inputs are not included. Values stay in this browser session only and are not saved or sent.
Check your inputs
Use the same unit basis for quantities and costs, and account for measured yield where you can.
Update the estimates
Ingredient costs move. Replace old assumptions with current costs you verify for your market.
Review the full picture
Labor, rent, utilities, packaging, delivery fees, taxes, and demand all matter outside this simple formula.
Want menu, recipe, equipment, and costing decisions organized together?
Explore restaurant costing