About Recipe Cost Calculator
Calculate exact recipe batch costs and cost per portion factoring package purchase sizes, ingredient quantities used, edible portion (EP) trim yields, and restaurant waste/spoilage buffers (5-10%).
Key Capabilities & Features
- Calculates unit costs from bulk package purchase prices (AP - As Purchased)
- Edible portion (EP) yield percentage adjustment for meats, produce, and peeling shrinkage
- Configurable waste and spoilage buffer margin (default 5%)
- Full ingredient cost share percentage breakdown and per-portion price
How to Use Recipe Cost Calculator
Enter Package Costs
Input package purchase price and total package quantity.
Specify Recipe Quantity
Input the exact amount used in the recipe.
Set Yield & Portions
Adjust trim yield % (e.g. 85% for trimmed poultry) and batch portions to see exact cost per plate.
Privacy & In-Browser Execution Guarantee
100% client-side calculation. Your recipes and pricing remain private.
Frequently Asked Questions
What is As-Purchased (AP) vs Edible Portion (EP)?
AP is the cost and weight of the product as bought from the supplier. EP is the usable portion remaining after peeling, trimming fat/bone, and cooking shrinkage.
Why include a waste buffer in recipe costing?
Commercial kitchens typically add a 5% to 10% waste buffer to account for pan scraping losses, test tastes, minor spillage, and perishable spoilage.