Work out recipe cost card instantly with clear inputs, formula shown and shareable results.
A recipe cost card divides batch ingredient cost by the portions actually achieved after preparation loss. Dividing that portion cost by the target food cost percentage gives the menu price — grossing up rather than adding a margin, which is the step most often got wrong.
Net portions
Net portions = Portions per batch x (1 - Yield loss %)
Cost per portion
Cost per portion = Batch cost / Net portions
Selling price
Price = Cost per portion / Target food cost %
Not in the food cost percentage, which is ingredients only. Track prime cost — food plus labour — separately as the real viability measure.
Because trim, peel and cooking loss can be 20% or more on fresh produce and meat, and ignoring it understates portion cost proportionally.