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₫ |
Total COGS
21.150₫
Food cost %
32.5%
Suggested price
70.500₫
https://loopin.one/en/tools/recipe-costing?state=eyJkaXNoIjoiIiwic2VsbFByaWNlIjo2NTAwMCwidGFyZ2V0TWFyZ2luIjowLjcsImluZ3JlZGllbnRzIjpbeyJuYW1lIjoiRXNwcmVzc28gYmVhbnMgKGcpIiwicXR5IjoxOCwidW5pdENvc3QiOjgwMCwieWllbGQiOjF9LHsibmFtZSI6Ik1pbGsgKG1sKSIsInF0eSI6MTUwLCJ1bml0Q29zdCI6MzUsInlpZWxkIjoxfSx7Im5hbWUiOiJDdXAgKyBsaWQiLCJxdHkiOjEsInVuaXRDb3N0IjoxNTAwLCJ5aWVsZCI6MX1dfQ
FAQ
How is COGS calculated?
COGS per dish = sum of (quantity × unit cost ÷ yield) across all ingredients. Yield handles trim loss — e.g. a beef cut with 0.85 yield means 15% is trimmed away.
What target margin should I use?
Vietnamese F&B benchmarks (2026): café drinks 70–80%, full-service dishes 60–70%, buffet 55–65%, alcohol 75–85%. Lower margin is fine for traffic-driver items.