Dish cost and menu price calculator
Enter the recipe ingredients with what you paid and what you use, how many portions it yields and the cost percentage you want: we give you the cost per portion, the suggested price and your margin.
Free and private: it runs in your browser, we do not send what you type.
Recipe ingredients
Enter what you paid for each ingredient and how much the whole recipe uses. You can use another compatible unit: for example, buy in kilos and use grams.
The share of the price before VAT you want to spend on ingredients. We start at 30 %: change it to suit your menu and your costs.
The standard rate in Ecuador is 15 %. Confirm the rate for your product.
Result per portion
Fill in at least one ingredient, the portions, a target % greater than 0 and less than 100, and the VAT rate.
- Recipe cost
- Cost per portion
- Suggested price before VAT
- Suggested price with VAT
- Gross margin per portion
How we calculate it
- Cost of each ingredient = purchase cost ÷ quantity purchased × quantity used.
- Cost per portion = sum of the ingredients ÷ portions.
- Price before VAT = cost per portion ÷ target cost %.
- Gross margin = price before VAT − cost per portion. It does not include labor, gas, packaging or other expenses.
Do you do this every day? Do it inside LIVE Restaurants
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