Food cost / portion
—Ingredients & packagingLESS GUESSWORK. BETTER MENU DECISIONS.
Recipe cost calculator
Turn your ingredients into a clearer picture of every portion.
Entered cost / portion
—Including labor & overheadIngredient batch total
—Across all portionsRemainder / sale
—After entered costs & sales feeYOUR RECIPE
Click the name to make it yours.One batch, one cost sheet.
Use your current supplier prices.
Use your current supplier prices.
Ingredients
What you buy, and what this recipe uses.
Up to 40 ingredients
About units & usable yield
Convert within mass, volume or count. Cups and fluid ounces use US measures. No weight-to-volume conversion is assumed. Yield is the usable share after prep loss. Include packaging as an “each” item. Look up typical trim and cooking yields in the USDA-based food yield chart.
+Labor & overheadAdd the costs beyond your ingredients.Optional⌄
Allocate overhead to this batch only. Taxes and unentered business expenses are excluded.
Labor —Overhead —Full entered batch —
A bigger batch, same recipe.
Scale ingredient quantities to a new serving count.
Where your ingredient spend goes
Start with the biggest ingredient costs.
MY RECIPES
Pick up where you left off.
Keep six named recipes on this device. Save the same name to update a recipe, or export a file for a separate backup.
Local saves can disappear when browser data is cleared. Nothing is uploaded.
A little help for your next menu decision.
Explore the guideFREE CSV TEMPLATE
Your first cost sheet, ready.
Purchase prices, quantities and yield in a clean spreadsheet template.
Download templateA WORKED EXAMPLE
Follow every dollar in a rice bowl.
Check the $8.10 batch, then see what labor and sales fees change.
See the calculationFOOD YIELD CHART
79 AP-to-EP yields, with USDA sources.
Trim, peel and cooking yields for produce, meat and fish. Search, print or download the CSV.
Open the yield chartPRINTABLE WORKSHEET
A recipe costing sheet for class.
Blank and completed versions as print or PDF. Free to copy for classrooms and libraries.
Get the worksheetA FEW USEFUL ANSWERS
Clear inputs.
Clearer decisions.
Small details make a difference
when you price a recipe.
What is the recipe costing formula?
Ingredient cost = package price × recipe quantity ÷ (package quantity × usable yield). Use matching units first. Add ingredient costs, then divide by the finished serving count. Kevanto uses full precision until display.
Is food cost percentage the same as profit margin?
No. Food cost percentage is ingredient cost divided by selling price. A 30% food cost leaves 70% before labor, overhead, fees, taxes and other expenses. It does not mean a 70% net margin.
Does scaling servings automatically change all quantities?
Editing Finished servings changes the number of portions made by the current recipe. Use Scale batch to multiply all ingredient quantities. Labor hours and overhead only scale if you select the checkbox.
Do I need an account or a price data subscription?
No. You enter your own supplier costs. Six saved recipes live in this browser; export JSON to back them up. The sample is illustrative, not a live ingredient price feed.