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Cost per serving

Price any recipe accurately: list ingredient costs, set the servings, and get the true cost per serving.

Ingredients

Cost breakdown

Add ingredients to see costs.

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True recipe costing

Home cooks usually guess; food businesses cannot afford to. Listing every ingredient with its actual cost and dividing by servings reveals what a dish truly costs, including the expensive items hiding in the mix.

The breakdown ranks ingredients by cost share, so you can see instantly which one to substitute or buy in bulk.

From cost to price

Knowing cost per serving is the foundation of menu pricing. Food businesses commonly target a 3x to 4x markup over ingredient cost to cover labor, overhead, and profit.

For meal prep, the same number tells you exactly what a week of lunches costs versus eating out.

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Cost Per Serving FAQs

Should I include pantry staples like salt?
For accuracy yes, though their cost is tiny. Estimate a few cents per serving rather than measuring precisely.
How do I cost a partial package?
Divide the package price by the fraction used. Half a $4 bag of rice is $2 toward the recipe.
What markup should food sellers use?
3x ingredient cost is a common starting point for home food businesses; restaurants often target food cost at 25-35% of menu price.
Does it account for cooking loss?
No. If a dish loses weight in cooking, divide by the actual servings produced, not the raw ingredient count.
Is my recipe data saved?
No. Everything stays in the page and disappears on refresh; nothing is sent anywhere.
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