Ingredients
| Ingredient | Net | Waste, % | Price per kg / l / unit | Gross | Cost | Remove row |
|---|---|---|---|---|---|---|
| — | — | |||||
| — | — | |||||
| — | — |
Yield and price
Result
Portion cost
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This calculation is for informational purposes only and does not replace advice from a qualified professional. Formulas and rates may not fit your exact situation — double-check the figures before making decisions.
How it is calculated
Gross is how much you take from storage, net is what ends up in the dish after cleaning and trimming. They are linked by the waste percentage: gross = net ÷ (1 − waste ÷ 100). You pay for gross, so each line costs gross × purchase price.
Portion cost = (sum of all lines ÷ number of portions) + extra cost per portion. Extras are separate because packaging and sauces rarely make it onto the recipe card, yet they move the food cost noticeably.
Food cost = portion cost ÷ menu price × 100%. It is the share of ingredients in the price. Markup is measured against cost and is always larger than margin: at a 30% food cost the markup is 233% and gross profit is 70% of the price.
Suggested price = portion cost ÷ target food cost × 100. This answers the reverse question: not «what is our food cost at this price» but «what price hits the target».