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Add ingredient amounts and costs to estimate total and per-serving recipe cost and a target price from your chosen gross margin.
Processed locally in this browser tab. No input is sent to an external service.
Add ingredient amounts and costs to estimate total and per-serving recipe cost and a target price from your chosen gross margin.
Assumes ingredient costs use the same currency and per-kg/per-litre units. Excludes labor, waste, rent, tax and other overhead.
Add ingredient amounts and costs to estimate total and per-serving recipe cost and a target price from your chosen gross margin.
Assumes ingredient costs use the same currency and per-kg/per-litre units. Excludes labor, waste, rent, tax and other overhead.
Assumes ingredient costs use the same currency and per-kg/per-litre units. Excludes labor, waste, rent, tax and other overhead.
Accurate ingredient costing is vital for maintaining food and beverage profitability. This calculator multiplies usage volume by unit cost for each component to determine total batch expense, dividing by serving yield to establish per-portion cost. By applying your desired target gross margin, the tool computes a suggested selling price by dividing unit cost by one minus the margin rate.
Consider a hypothetical cafe beverage recipe yielding two servings. Ingredients include 40g espresso beans at $0.03/g ($1.20), 400ml milk at $0.0025/ml ($1.00), and 40ml flavored syrup at $0.01/ml ($0.40). Total ingredient cost equals $2.60, generating a per-serving cost of $1.30 across the two portions. Targeting a 70% gross profit margin produces a suggested menu price of $4.33 ($1.30 divided by 0.30). Dropping target margin to 60% adjusts the price to $3.25.
This calculator estimates direct ingredient expenses and does not guarantee store profits. Calculations exclude sales taxes, prep labor wages, store rent, utility bills, and food waste shrinkage. Commercial pricing requires independent review beyond these base projections. Local browser execution guarantees that recipe specifications and confidential ingredient costs are never uploaded to remote servers.
Setting target margin to 0% divides single-serving cost by 1.0. The resulting target selling price matches your per-serving ingredient cost exactly, representing a zero-profit threshold without financial markup.
No. The calculator computes direct ingredient costs only, excluding kitchen labor, overhead rent, and preparation shrinkage. To account for waste, adjust ingredient usage or unit costs manually before entering them.
No. The servings field requires a minimum value of one to prevent division by zero errors. When evaluating single-cup or individual portion recipes, maintain the serving quantity at one.