Work out cost per portion, food cost percentage and gross profit for any dish in seconds. Then let Kitchen Cost Pro keep it up to date automatically.
Illustrative arithmetic only. Use selling prices excluding VAT or sales tax.
Food cost percentage is the cost of the ingredients in a dish divided by its selling price. A dish that costs R30 to make and sells for R100 has a 30 percent food cost and 70 percent gross profit.
To use the calculator, enter what the whole batch of ingredients costs, how many portions it makes, and your selling price per portion. Enter the selling price excluding VAT or sales tax for an accurate margin.
Total ingredient cost divided by the number of portions the recipe yields.
Cost per portion divided by selling price. Lower is better, and every dish should be tracked.
Selling price minus cost per portion, shown as an amount and as a margin percentage.
Divide the cost of ingredients for one portion by the selling price, then multiply by 100. For example, R30 cost on a R100 selling price is 30 percent.
No. Use the selling price excluding VAT or sales tax, because that tax is not revenue you keep.
A calculator only reflects the numbers you enter. Kitchen Cost Pro recalculates recipe cost automatically whenever supplier prices change.
Book a short walkthrough on your own stock list and menu, no migration required to see the numbers.