Recipe Costing Calculator, F&B COGS & Suggested Price
Cost a dish in 60 seconds.
| Ingredient | Qty | Unit cost (₫) | Yield | Line cost | |
|---|---|---|---|---|---|
| 14.400₫ | |||||
| 5.250₫ | |||||
| 1.500₫ |
Understanding the calculation
This calculator adds quantity multiplied by unit cost divided by yield for each ingredient in one dish. Enter ingredient quantities, unit prices, yield, selling price and target margin. Compare total dish cost with selling price; suggested price is total cost divided by one minus target margin. Check preparation losses separately.
Use figures from the same trading period and keep the currency consistent across all money inputs. A result describes the values entered, not a measured outcome for your business. Start with your own receipts, supplier invoices, sales records and operating costs rather than treating the prefilled example as a benchmark. Check quantities and units before comparing scenarios: mixing a purchase pack with a recipe portion can change the result substantially.
Read the output as a planning estimate. Change one input at a time to see which assumption drives the result, then compare that assumption with your records. Missing costs, unusual trading days and incomplete stock counts can make a result look better than actual operations. The calculator does not verify invoices, establish tax obligations or guarantee savings. Review the calculation with the person responsible for your accounts before making a purchasing or pricing decision.
FAQ
Where should the input figures come from?
Use the venue's invoices, sales and stock records for the same period; check units and any missing costs.
Is the result a benchmark or guaranteed saving?
No. It is an estimate from the values and assumptions entered, not an industry benchmark or a guaranteed outcome.
How should I verify the result before deciding?
Change one assumption at a time, compare with source records and review the result with the person responsible for your accounts.
