How do you cost a recipe?

List every ingredient and work out what the amount you use costs: pack price ÷ pack size × quantity used. Add the lines up for the recipe cost, then divide by the number of portions it makes. Include garnish, oil and seasoning, because small lines add up.

What is yield and why does it matter?

Yield is the share of what you buy that reaches the plate after trimming, peeling or cooking loss. If a whole fish yields 45% usable fillet, each usable kilo costs its invoice price ÷ 0.45. Enter a yield below 100% to cost what you actually serve.

What food cost percentage should a dish have?

There is no official figure. A commonly quoted rule of thumb puts food cost at roughly 28% to 35% of the price without VAT, a GP of 65% to 72%, with cheap, popular dishes carrying more margin than premium proteins.

Should I cost recipes with or without VAT?

Without, if you are VAT registered and reclaim it, and measure GP on the menu price after VAT is taken off. Most food you buy is zero-rated, but some items, such as alcohol, soft drinks, crisps and confectionery, carry VAT.

How often should I re-cost my recipes?

Whenever the price of a main ingredient moves, and every time the menu changes. Proteins, dairy and oil can change price from one delivery to the next, so a dish that hit its GP in spring can miss it by autumn.

Recipe costing calculator

List each ingredient with what you pay for the pack and how much the recipe uses. You get the cost of every line, the cost per portion and a menu price at the gross profit you need, with UK VAT added.

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Your figures stay in your browser

A cook weighing a portion of fish on kitchen scales at the prep bench.

Example figures are filled in. Change any field to use yours.

Portions the recipe makes

Target gross profit

VAT rate

Ingredients

Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£12.75
Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£2.10
Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£0.44
Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£0.28
Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£2.00
Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£3.20
Ingredient
Pack price (£)
Pack size
Pack unit
Used
Used unit
Yield (%)
Line cost£2.40

Your menu price (optional, inc VAT)

Checks the GP the dish makes at the price you charge now.

Result

Cost per portion: £2.32; Recipe cost £23.18 for 10 portions.
Menu price at 70% GP: £9.27
Price without VAT: £7.73
Cash GP per portion: £5.41

Where the cost goes

Beef mince55%
Dried pappardelle14%
Parmesan10%
Chopped tomatoes9%

Most menus round to a clean price point. Round up, then use your menu price to check the GP you land on.

How the calculator works

Each ingredient line is costed from the pack you buy, scaled to the amount the recipe uses, and divided by its yield when part of the pack never reaches the plate.

Line cost = pack price ÷ pack size × quantity used ÷ yield
Recipe cost = the sum of every line
Cost per portion = recipe cost ÷ portions
Menu price including VAT = cost per portion ÷ (1 − target GP %) × (1 + VAT rate)

Quantities convert between grams and kilograms and between millilitres and litres, so you can type the pack size the way it appears on the invoice.

Worked example: beef ragu for 10

The calculator opens on this recipe. Prices are examples, not quotes.

Ingredient	Pack	Used	Line cost
Beef mince	£8.50 per kg	1.5kg	£12.75
Chopped tomatoes	£0.70 per 400g tin	1.2kg	£2.10
Onions (90% yield)	£1.00 per kg	400g	£0.44
Carrots (85% yield)	£0.80 per kg	300g	£0.28
Red wine	£6.00 per 75cl	250ml	£2.00
Dried pappardelle	£3.20 per kg	1kg	£3.20
Parmesan	£16.00 per kg	150g	£2.40

The recipe costs £23.18, or £2.32 a portion. At a 70% GP the dish needs £7.73 before VAT, which is £9.27 on the menu with 20% VAT, and makes £5.41 of cash GP a plate.

Getting yield right

Yield is where recipe costs go wrong most often. Weigh what you buy, prepare it as you would in service, and weigh what is left: 1kg of carrots that gives 850g of peeled, topped carrot has an 85% yield, so every usable kilo costs 1 ÷ 0.85 of the invoice price. Do it once for each main ingredient and write the figure on the recipe card.

Keep the recipe and the plate in step

A costed recipe is only true if the kitchen follows it. Portion with scales, ladles and scoops of known size, and re-cost when a supplier changes a price or a pack size. When the actual food cost from your stock count runs above what the recipes predict, look at portioning and waste before prices.

Frequently asked questions

How do you cost a recipe?: List every ingredient and work out what the amount you use costs: pack price ÷ pack size × quantity used. Add the lines up for the recipe cost, then divide by the number of portions it makes. Include garnish, oil and seasoning, because small lines add up.
What is yield and why does it matter?: Yield is the share of what you buy that reaches the plate after trimming, peeling or cooking loss. If a whole fish yields 45% usable fillet, each usable kilo costs its invoice price ÷ 0.45. Enter a yield below 100% to cost what you actually serve.
What food cost percentage should a dish have?: There is no official figure. A commonly quoted rule of thumb puts food cost at roughly 28% to 35% of the price without VAT, a GP of 65% to 72%, with cheap, popular dishes carrying more margin than premium proteins.
Should I cost recipes with or without VAT?: Without, if you are VAT registered and reclaim it, and measure GP on the menu price after VAT is taken off. Most food you buy is zero-rated, but some items, such as alcohol, soft drinks, crisps and confectionery, carry VAT.
How often should I re-cost my recipes?: Whenever the price of a main ingredient moves, and every time the menu changes. Proteins, dairy and oil can change price from one delivery to the next, so a dish that hit its GP in spring can miss it by autumn.

Results are estimates for planning, based only on the figures you enter. They are not financial, tax or legal advice. The calculation runs in your browser and TablePort does not see or save the figures you enter.

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