Food & recipes calculators
Cost ingredients, scale recipes and price each serving. Each tool includes a worked example, formula and practical limitations.
10 calculators
Recipe Cost
Build an ingredient list using your purchase prices, usable yields and serving count.
Food & recipesFood Cost Percentage
Measure period food usage against food sales using opening and closing stock.
Food & recipesMenu Price
Price a serving from its ingredient cost and a target food cost percentage.
Food & recipesRecipe Scaler
Resize an ingredient list to a new number of servings without changing its proportions.
Food & recipesIngredient Yield
Convert purchase weight into usable ingredient weight and effective unit cost.
Food & recipesCooking Loss
Measure cooked yield and the raw weight needed for a cooked serving target.
Food & recipesBaker’s Percentage
Calculate dough hydration and salt or yeast weights relative to total flour.
Food & recipesBeverage Pour Cost
Estimate servings per bottle, cost per pour and pour cost percentage.
Food & recipesRestaurant Prime Cost
Combine cost of goods sold and labor into a share of restaurant revenue.
Food & recipesFood Waste Cost
Estimate the value of wasted food and the potential savings from a reduction.