How do you calculate recipe cost?

Add up the cost of every ingredient used in one batch of the recipe. For each ingredient: (Amount used ÷ Package size) × Package price. Sum all ingredients to get total recipe cost. Divide by number of servings to get cost per serving.

What should I charge for a recipe?

Divide your ingredient cost per serving by your target food cost percentage. Example: $3.50 cost ÷ 0.30 (30% food cost) = $11.67 suggested menu price. Most restaurants target 28–35% food cost.

Does recipe cost include labor?

Recipe cost typically refers only to ingredient costs. Labor and overhead are accounted for through your food cost target percentage. A 28–32% food cost target leaves room for labor (25–30%) and overhead while maintaining profitability.

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Recipe Cost Calculator
for Restaurants

Last reviewed: July 28, 2026

Add your ingredients to get exact recipe cost, cost per serving, and the ideal menu price — instantly.

Recipe Name

Servings

Ingredients

Ingredient	Amount	Unit	Pkg Size	Pkg Cost $	Cost
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Target Food Cost Percentage

30%

15% (high margin)50% (low margin)

Suggested Menu Price

—

At 30% food cost · 70% gross margin

Total Recipe Cost

—

All ingredients combined

Cost Per Serving

—

1 serving

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Frequently Asked Questions

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Recipe Cost Calculatorfor Restaurants

Ingredients

Frequently Asked Questions

Skip the manual entry

Recipe Cost Calculator
for Restaurants