Add your ingredients and recipes
Use package prices, quantities, usable yield, and the amount that goes into each recipe.
Recipe costing for independent restaurants
When an ingredient price changes, see what it does to your menu.
Review the inputs, the math, and the per-serving difference before you decide what to do.
You enter and confirm your own prices. No supplier connection or automatic price updates.
Sample dataChicken plate · 1 ingredient
What changed per serving?
Cost per servingsame recipe · new price
Before$1.50
After$1.88
+$0.38 per serving · +25.0%
Show the math
Package price × usable net recipe quantity ÷ (package gross quantity × usable yield) ÷ finished servings. Values stay unrounded until displayed.
The job, in three steps
From a new purchase price to a clear cost change.
Update a purchase price
See which recipes use the ingredient and preview the change before saving it.
Review each serving
Compare old and new costs with the inputs visible. You decide the menu selling price.
Start small
Follow the formulaCheck the method with a sample.
The calculator above uses made-up data so you can follow every number.