Why recipe costing matters
A handwritten recipe card rarely shows what a dish actually costs after supplier changes. Costing ingredients line by line makes portion and price decisions clearer.
These calculators use standard restaurant maths for education. They are not accounting, tax or legal advice — confirm important decisions with your accountant or adviser.
Frequently asked questions
How do you calculate recipe cost?
Multiply each ingredient’s quantity by its unit cost, add the lines, then divide by servings. Optional wastage increases the total before you divide.
What unit should I use for ingredients?
Use the same unit for quantity and unit cost — for example kg and ₹ per kg, or pieces and ₹ per piece. Mixing units without converting will distort the cost.
How is suggested selling price calculated?
Suggested price = cost per serving ÷ (target food cost % ÷ 100). At 30% food cost, ₹90 per serving suggests about ₹300 on the menu.