Recipe cost calculator
List what goes into a dish, what each ingredient costs and how much of it you lose. Get the cost per serving and a selling price that hits your target food cost.
Free. No account needed. Last updated .
| Ingredient | Qty used | Unit | Cost per unit (₱) | Waste % | Cost | Remove |
|---|
Use the same unit for "Qty used" and "Cost per unit": 0.25 kg at ₱120 per kg, or 250 g at ₱0.12 per g.
- Batch cost
- ₱0.00
- Cost per serving
- ₱0.00
- Suggested price
- —
- Food cost at current price
- —
Worked example: pork sisig for five
The example the calculator opens with. The prices are for illustration only; use what you pay.
| Ingredient | Qty used | Cost per unit | Waste | Cost |
|---|---|---|---|---|
| Pork belly | 1 kg | ₱380 per kg | 20% | ₱475.00 |
| Onion | 0.25 kg | ₱120 per kg | 10% | ₱33.33 |
| Calamansi | 10 pc | ₱3 per pc | 0% | ₱30.00 |
| Soy sauce | 100 ml | ₱0.12 per ml | 0% | ₱12.00 |
- Pork belly: 1 kg × ₱380 ÷ (1 − 0.20) = ₱475.00, because a fifth of what you buy is trimmed.
- Batch cost: ₱550.33. Cost per serving: ₱550.33 ÷ 5 = ₱110.07.
- Suggested price at a 30% food cost: ₱110.07 ÷ 0.30 = ₱366.89.
Why waste % is not simply added on
Say you need 900 g of fish fillet and 10% of a fish is bones and skin. You have to buy 1 kg, because 10% of 1 kg is gone. That is 900 ÷ 0.9, not 900 × 1.1 (which is only 990 g). The calculator, like Kassly, uses the first: quantity ÷ (1 − waste %).
It looks like a small difference. Across a menu, over a month, it is the gap between the margin you think you have and the one you get.
Frequently asked questions
How do I compute the cost of a recipe?
For each ingredient, multiply the quantity you use by what one unit costs you. Add up every ingredient to get the batch cost, then divide by the number of servings the batch makes.
How does waste % change the cost?
Waste is the part you pay for but cannot serve: peel, bones, trim, spills. With 10% waste you must buy 1 ÷ 0.9 = 1.11 times what the recipe uses, so the cost goes up by 11.1%, not 10%.
What is a good food cost percentage?
Many restaurants and cafés aim for 25% to 35% of the selling price. The right number depends on your rent, labour and how busy you are.
How is the suggested price worked out?
Cost per serving divided by your target food cost %. A ₱100 serving at a 30% target should sell for about ₱333.
Does this match what Kassly shows?
Yes. The calculator uses the same waste rule and the same cost-per-serving maths as the recipe costing in Kassly.
Do this in Kassly automatically
Keep every recipe costed as prices change
- Save the recipe once. Change an ingredient's cost and every dish that uses it is re-costed.
- Each sale deducts the ingredients, waste included, so your stock stays right.
- A food cost report ranks your dishes from worst margin to best.
Recipes come with the Recipe Costing add-on and the food cost report with Inventory Pro. Both have a 30-day free trial.