INVENTORY / FREE OPERATOR TOOLS
Recipe Cost Calculator (Plate Cost)
Cost each ingredient using matching purchase and usage units, then divide by portions.
Default numbers are an example, not industry data.
Formula
Ingredient cost = purchase cost ÷ purchase quantity × quantity used ÷ (yield % ÷ 100). Plate cost = total ingredient cost ÷ portions.
How it works
Recipe costing converts each purchase into the cost of the edible quantity used. Enter the cost of the entire purchase quantity, then the usable quantity required by the recipe. Purchase and usage quantities must use matching units for each ingredient.
Yield accounts for trimming or preparation loss: 80% yield means only 80% of the purchased quantity is usable. Do not apply a yield loss again if your purchase cost already represents usable product. Divide the batch by realistic portions, use a net menu price excluding tax, and revisit costs when suppliers or portion sizes change.
Worked example
Rice costs 8 for 2 units; using 1 unit at 100% yield costs 4. Four portions cost 1.00 each, or 10.00% of a 10 menu price.
Frequently asked questions
Does plate cost include labor?
This calculator totals ingredients only. Add labor, overhead and other costs separately when assessing profitability.
What does ingredient yield mean?
Yield is usable quantity divided by as-purchased quantity. Lower yield increases the effective cost of each usable unit.
Can I mix kilograms and grams in a row?
Convert them first. Purchase quantity and quantity used must share a unit within each row; different ingredients may use different units.
Are my inputs saved or uploaded?
Calculations run in your browser. Inputs are not uploaded by the calculator. Sharing puts the inputs in a readable URL; anyone with that link can see them.