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Recipe card calculator for restaurants

Calculate cost per portion, food cost, margin and recommended selling price. Free, no sign-up.

Start the dish recipe card: ingredients, portions, waste and price. Food cost shows what share of the ex-VAT price goes into ingredients.

1. Define the dish

Enter how many full portions you can serve with this recipe.

2. Add the ingredients

Say whether the purchase price includes VAT — food cost always uses the ex-VAT cost. Continente suggestions are shelf prices that usually include VAT.

  • Ingredient 1

    Continente price suggestions — confirm or edit with the cost you use in practice.

    If this is a shelf or invoice price with VAT, pick the rate so we strip it for the calculation.

3. Compare with selling price

Use the final price shown to the guest.

Select the VAT rate applied to this dish.

Include box, bag, cutlery, napkins or other consumables.

The maximum share of the net price you want to spend on ingredients.

Your result appears here

Fill in the dish, ingredients and selling price. After you calculate, food cost, margin and recommended price show in this panel.

  • · Cost per portion and current food cost
  • · Estimated margin and recommended price
  • · Recipe sheet PDF when you need it

Quick food cost guide

Video: how to calculate food cost and the recommended dish price.

What is food cost?

Food cost is the percentage of the selling price (ex-VAT) that covers ingredient cost for a dish. It shows whether menu pricing covers the recipe at the margin you want.

How do I calculate dish cost?

Add the cost of each ingredient used in the recipe (including waste if applicable) and divide by portions. That is ingredient cost per portion.

Does the recommended price include VAT?

Yes. We first calculate the net price needed for your food-cost target, then add the VAT rate you chose so you get the price to show guests.

Does packaging count in food cost?

No. In this calculator, food cost only includes ingredients. Packaging is part of direct cost per portion and estimated margin, but it does not change the food-cost definition.

What’s the difference between margin and profit?

Estimated margin here is net price minus direct dish costs (ingredients + packaging). It is not net profit: labour, rent, energy, commissions and other costs are excluded.

How can I reduce a dish’s food cost?

Review quantities and waste, negotiate purchase prices, adjust selling price or simplify the recipe. Once one dish is balanced, the challenge is tracking the whole menu consistently.