Recipe Cost Calculator
RCC v1.0
$5.00
$0.50
$5
$10
$25
$50
1.0
0.1
1
2
3
4
5
$3.00
$0.50
$3
$10
$25
$50
0.5
0.1
1
2
3
4
5
$1.50
$0.50
$1.50
$10
$25
$50
0.3
0.1
1
2
3
4
5
4
1
4
8
12
16
20
30%
0%
15%
30%
45%
60%
Cost per Portion
$2.46
Total Recipe Cost
$9.85
Suggested Price
$4.92
📊
Cost Breakdown
Ingredient 1
Ingredient 2
Ingredient 3
Overhead
Ingredient 1 Cost
$5.00
Ingredient 2 Cost
$1.50
Ingredient 3 Cost
$0.45
Overhead Cost
$2.90
Total Cost
$12.75
📋
Recipe Cost Guide
Metric
Target
Food Cost %
28-35%
Cost per Portion
Varies
Overhead
20-40%
Suggested Price
Cost × 2.5-3
📐
Formula
Ingredient Cost = Cost per unit × Quantity
Total cost for each ingredient
Recipe Cost = Sum of Ingredient Costs
Cost per Portion = Recipe Cost / Yield
Add overhead to calculate total cost
📋
Recipe Costing Guide
- 1 Enter cost and quantity for each ingredient
- 2 Set recipe yield and overhead
- 3 Calculate cost per portion
- 4 Determine suggested selling price