Enter each ingredient's package cost, package size, and how much the recipe uses, to get a total and per-serving cost.
| Ingredient | Package cost ($) | Package qty | Qty used |
|---|---|---|---|
Package qty and quantity used should be in the same unit for each row (e.g., cups, or count).
Recipe costing works out the cost of each ingredient actually used, based on the price of the package it was bought in. Dividing package cost by package quantity gives a per-unit cost, which is then multiplied by how much the recipe uses. Summing every ingredient gives the total recipe cost, and dividing by servings gives cost per serving.
Source: Standard unit-cost method: cost per recipe amount = (package cost ÷ package quantity) × quantity used, the same approach used in professional recipe costing.
Estimate its per-recipe cost the same way — divide the price you paid for the container by how much it holds, then multiply by how much the recipe uses. For very cheap items like a pinch of salt, it's fine to round to a few cents.
No — this calculates raw ingredient cost only. If you're pricing a recipe for resale, you'll want to add labor, packaging, and overhead separately on top of the ingredient cost calculated here.
Convert one to match the other before entering it — for example, if your recipe uses cups but the package is priced by weight, convert the package weight to cups using the Cups to Grams Converter first.
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