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Scale every ingredient when changing a recipe yield.
Calculators / Cooking / Recipe cost
Recipe cost calculator
Calculate batch and serving cost from ingredient totals.
On this page
Total batch cost30
Cost per serving2.5
Indicative price per serving7.14
Calculator controls
How to calculate
Calculate batch and serving cost from ingredient totals.
cost per serving = batch cost ÷ yield; price = unit cost ÷ (1 − margin)
Worked example
Total ingredient cost: 24; Packaging and variable cost: 6; Servings produced: 12; Target gross margin (%): 65.
Total batch cost: 30 ; Cost per serving: 2.5 ; Indicative price per serving: 7.14 .
Assumptions and limits
Labour, overhead, waste, taxes, delivery, platform fees, and local pricing rules may need to be added.
Results are rounded for display; calculations use unrounded values. Read our calculation methodology.
Understanding the result
Calculate batch and serving cost from ingredient totals. Every assumption remains visible so the result can be checked or changed.
When this tool is useful
Use the recipe cost for an initial estimate, comparison, or classroom calculation.
Understanding your inputs
| Input | What to enter |
|---|---|
| Total ingredient cost | Enter a number of at least 0 and no more than 1000000000000. |
| Packaging and variable cost | Enter a number of at least 0 and no more than 1000000000000. |
| Servings produced | Enter a number of at least 0.000001 and no more than 1000000000000. |
| Target gross margin (%) | Enter a number of at least 0 and no more than 99.99. |
Frequently asked questions
What are the limits of this recipe cost?
Labour, overhead, waste, taxes, delivery, platform fees, and local pricing rules may need to be added.
Can I use different units?
Use the units printed beside each field. Convert measurements first when your source uses different units.