Recipe Cost Calculator
Cost every ingredient. Know your true margin per plate.
The recipe that tastes best isn't always the one that sells best.
| Ingredient | Used | Pkg qty | Pkg $ | Cost | |
|---|---|---|---|---|---|
| $1.87 | |||||
| $3.00 | |||||
| $0.44 | |||||
| $1.50 |
Small bakeries and restaurants routinely lose money on their most popular items because nobody costed the ingredients recently. Butter prices doubled? That $6 cookie now costs $4 to make instead of $2. This calculator sums ingredient costs and shows the real cost per serving plus the price you'd need to charge to hit standard 65-70% food-cost margins.
- 01**Ingredients**: type each one with quantity used and package price
- 02**Servings**: how many portions the recipe yields
- 03**Target food cost %**: industry-standard is 28-32% (i.e., ingredients = 30% of menu price)
Standard food cost percentages: fine dining 30-35%, casual restaurants 28-32%, bakeries 25-30% for retail, 30-35% for wholesale/wedding. Under 25% is either a very high-margin niche or wrong math.
Bakery
Recipe costing, order tracking, and a revenue tab that turns daily sales into a monthly margin at a glance.
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