Recipe cost calculator
What does that dinner really cost per plate? Enter what you paid for each package and how much of it the recipe uses. The example below is our one-pan chicken and rice.
| Ingredient | Package price ($) | Package size | Amount used (same unit) | Cost | Remove |
|---|---|---|---|---|---|
| $6.74 | |||||
| $0.52 | |||||
| $2.09 | |||||
| $0.99 |
How the maths works
Unit price = package price ÷ package size. Ingredient cost = unit price × amount used. Add them up, add a small allowance for pantry extras, and divide by servings.
For the example: a 2 lb pack of thighs at $8.99 is $4.50 per pound, so 1.5 lb costs $6.74. The rice, broth and onion add another $3.61, and a 5% allowance for extras brings it to about $10.87, or roughly $2.72 a plate.
Compare the result with your grocery budget: divide your weekly budget by the number of meals you cook to see what a plate can cost.
Questions people ask
How do I calculate the cost of a recipe?
For each ingredient divide the package price by the package size to get a unit price, multiply by how much the recipe uses, and add everything up. Divide the total by the number of servings for cost per serving.
What units should I use?
Any, as long as the package size and amount used are in the same unit for that row: pounds and pounds, cups and cups, or “1 onion” and “1 onion”.
Why add a percentage for extras?
Salt, oil, spices and a splash of vinegar are real costs but tiny per recipe and hard to measure. 3–8% of the ingredient total is a reasonable allowance.
How do restaurants calculate food cost?
Restaurants use the same maths plus a yield factor (trim and waste) and then price dishes so ingredients are around 28–35% of the menu price. For home cooking, the cost per serving is what matters.