Tools
How much do ingredients cost per serving?
A few ingredient lines are enough to see your cost ratio and whether a popular item actually makes money.
Free · no signup · your inputs stay in this browser
How many servings is this for?
serv.
Ingredients
$
Pricing
$
%
Add ingredients and the result shows up here.
Ingredient cost per serving
Left after ingredients
Cost ratio
Recommended price
Cost breakdown
Recalculating every time prices change?
In KitchenCost, fixing one ingredient price updates every menu cost.
There is also a web version for desktop →Why food cost percentage matters
Food cost percentage is the share of a menu price that goes to ingredients. A popular item with a high food cost can still leave you with very little, which is why this is the first number to check before setting a price.
The math is simple: ingredient cost = purchase price × (amount used ÷ amount bought), cost per serving = total ÷ servings, and cost ratio = cost per serving ÷ price. If rice cakes cost $8 per pound and you use 4 oz per serving, that ingredient costs $2.
Most restaurants use 30 to 40 percent as a reference range. The right target depends on your concept, delivery mix, and rent.
Read the recipe costing guide →Frequently asked questions
Can purchase and usage units be different?
g↔kg and ml↔L convert automatically. Units of different kinds (weight vs volume) cannot convert, so that ingredient row is excluded with an inline notice.
Does it account for waste (yield loss)?
This quick web tool does not. The KitchenCost app supports per-ingredient loss rates for more accurate costing.
Is it really free?
Yes. This web calculator is completely free with no signup. The KitchenCost app, which saves menus and keeps costs updated over time, is a separate product.