Break a recipe or product cost into per-serving and per-unit pricing — foundation for profitable menu pricing.
Cost per serving
6 servings
$0.98
Total recipe cost
$5.90
Highest-cost ingredient
$3.00
Butter
The per-serving cost is the foundation of every pricing decision: menu prices, wholesale quotes, and product MSRPs all start here. Use package-level math (cost ÷ size × used) rather than guessing from memory — supplier pricing shifts constantly.
Units don’t need to match between the package and the used amount as long as you’re consistent: if your package is in grams, enter used amount in grams.
line_cost = (package_cost ÷ package_size) × used_amount
total_cost = sum of line_costs
cost_per_serving = total_cost ÷ servings
Cost-Plus Pricing
Set a retail price from your cost and target margin — with a sanity check against competitor pricing.
Meal Prep Cost
Add up ingredient costs for a batch of prepped meals — see cost per meal, per person, and a weekly projection.
Profit Margin
Gross margin, net margin, and markup — convert between them cleanly so you do not mix up 40% margin and 40% markup.