Recipe Food Cost Calculator

Calculate recipe usage, package purchases, leftovers, serving cost, overhead, and markup without hidden density assumptions.

Compatible conversions only: mass converts to mass, volume to volume, and count to count. The calculator never converts mass and volume using an assumed ingredient density. Prices and yields are planning inputs; taxes, price changes, minimum orders, and supplier terms can change real costs.

Ingredients

CSV: name, recipe quantity, recipe unit, package quantity, package unit, package price, usable yield %Units: g, kg, oz, lb; ml, l, tsp, tbsp, cup, fl-oz; each, dozen. Yield is the usable percentage after trimming/waste. Names may use quoted CSV. Up to 500 rows.

Cost analysis

—ingredient usage cost

—ingredient cost / serving

—whole-package purchase

—price after overhead + markup

Ingredient	Recipe need	Usable/package	Usable unit cost	Usage cost	Packages	Purchase cost	Usable leftover	Leftover value