Recipe cost, waste, yield, and food cost percentage calculators. Browse our free food cost tools below — all calculators are instant, accurate, and require no sign-up.
Batch Size Calculator — Calculate how many batches to prepare by dividing expected demand by batch yield. Rounds up to ensure enough product for service.
Bulk Buying Savings Calculator — Calculate annual savings from bulk purchasing vs. smaller orders. Compare per-unit prices and multiply savings by annual usage volume.
Buffet Cost Per Person Calculator — Calculate buffet food cost per person using the 1.5x plated portion multiplier. Estimate total buffet expenses and set profitable pricing.
Catering Cost Per Head Calculator — Calculate per-person catering costs by dividing total expenses for food, labor, transport, and equipment by the number of guests served.
Cocktail Cost Calculator — Calculate the total cost of a cocktail by summing spirit, mixer, and garnish costs. Price cocktails for profitability with accurate recipes.
Cooking Loss Calculator — Calculate cooking loss percentage from raw and cooked weights. Track shrinkage from heat to price cooked-weight menu items accurately.
Drink Cost Percentage Calculator — Calculate beverage cost percentage by dividing total drink costs by beverage revenue. Track bar profitability and optimize your drink program.
Food Cost Percentage Calculator — Calculate your restaurant food cost percentage by dividing cost of goods sold by food revenue. Optimize margins and control expenses.
Food Waste Cost Calculator — Calculate the dollar cost of food waste by multiplying weight wasted by cost per unit weight. Track and reduce kitchen waste expenses.
Food Waste Percentage Calculator — Calculate food waste percentage by dividing food waste by total food purchased. Track waste rates and set reduction targets.
Ingredient Cost per Unit Calculator — Calculate the true cost per usable unit of any ingredient by dividing purchase price by usable units after trim and waste.
Plate Cost Calculator — Calculate total plate cost by adding protein, starch, vegetable, sauce, and garnish costs. Essential for accurate menu pricing and margins.
Portion Cost Calculator — Calculate the cost of a single portion from bulk ingredient pricing. Divide unit cost by unit size and multiply by portion size.
Pour Cost Calculator — Calculate pour cost percentage for any drink by dividing the cost of ingredients poured by the selling price. Optimize bar profitability.
Recipe Cost Calculator — Calculate the total cost of any recipe by summing ingredient quantities and unit costs. Essential for menu pricing and profit analysis.
Recipe Scaling Calculator — Scale any recipe up or down by entering original and desired yields. Calculate new ingredient quantities instantly for batch cooking.
Trim Loss Calculator — Calculate trim loss percentage by dividing trim weight by as-purchased weight. Optimize prep efficiency and improve food costing.
Yield Percentage Calculator — Calculate yield percentage by dividing edible portion weight by as-purchased weight. Essential for accurate recipe costing.