Recipe Costing for Restaurants
How to cost restaurant recipes accurately: ingredient units, yields, portions and keeping costings up to date.
Start with an ingredient library
List every ingredient with its pack size and pack price, then convert to a cost per gram, millilitre or each.
Write recipes in usable quantities
Record the quantity of each ingredient used, and the number of portions the recipe yields.
Calculate the portion cost
Add up the ingredient costs and divide by the number of portions. This is the figure you price from.
Review regularly
Recipe costs drift as supplier prices move. Build a habit of reviewing key dishes whenever a price list changes.
Try the numbers yourself with our free food cost calculator.