Food Cost Calculator
Metric recipe costing · EUR · Clear preparation losses
Enter the VAT rate applicable to this dish. The initial 0% is a placeholder, not a country recommendation. If no sales VAT applies, leave it at 0. Enter purchase costs excluding recoverable VAT; include any VAT you cannot recover. Labour and other costs use the same cost basis.
Buy 1 kg of carrots, remove 200 g of peel and trimming: losses are 20%, leaving 800 g usable. If the pack costs €2, using 200 g of prepared carrot costs €0.50.
Enter quantities for the WHOLE recipe, measured after the stated losses. If a quantity is weighed raw before trimming, enter 0% here; do not count the same loss twice. Include cooking loss only when your quantity is measured after cooking. For products that absorb water, such as rice, use the dry quantity and 0% rather than a negative loss.
Ingredients
Example: purchase pack 2 kg / €8; recipe uses 250 g after 10% losses. Row cost = €8 × 250 ÷ (2,000 × 0.90) = €1.11. Match weight with weight, volume with volume, and pieces with pieces.
| Ingredient | Recipe qty after losses | Unit | Purchase pack qty | Pack unit | Pack cost (€) | Losses (%) | Recipe cost (€) | Cost / portion (€) | − |
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Accepts 1,25 or 1.25. No thousands separators. Totals update as you type. Completely empty ingredient rows are ignored.
Cost & pricing summary
The target price is based on ingredients only. It is not a guarantee that labour, overheads and profit are covered. The remainder excludes any expenses you have not entered. Recipe-level labour allocation is an estimate; this is not a full restaurant prime-cost report. Menu engineering also needs sales popularity data, so this tool does not award “STAR” ratings.
For PDF use the button above, then choose A4, portrait, 100% scale and switch browser headers/footers off. Longer ingredient lists continue onto additional pages.