Food Cost Per Serving Calculator

Food cost per serving calculator

Cost the batch, divide by the portions, and see what one serving really costs you.

Meal name

Currency

Ingredients

Ingredient 1 name
Amount used
Amount of Beef mince used
Unit for Amount of Beef mince used
Cost for this amount
Cost of Beef mince
Cost of the amount you use
Ingredient 2 name
Amount used
Amount of Kidney beans used
Unit for Amount of Kidney beans used
Cost for this amount
Cost of Kidney beans
Cost of the amount you use
Ingredient 3 name
Amount used
Amount of Tinned tomatoes used
Unit for Amount of Tinned tomatoes used
Cost for this amount
Cost of Tinned tomatoes
Cost of the amount you use
Ingredient 4 name
Amount used
Amount of Onions, peppers, spices used
Unit for Amount of Onions, peppers, spices used
Cost for this amount
Cost of Onions, peppers, spices
Cost of the amount you use

Packaging per serving

For one meal: box, lid, label, cutlery, bag.

Other direct costs per serving (optional)

Platform or payment fees, delivery share — for one meal.

Selling price per serving (before tax)

What one customer pays, before any sales tax or VAT.

Servings

How many portions does this recipe make? Costs above are for the whole recipe.

Your numbers appear here.

Fill in your ingredients and selling price, then press Calculate my meal.

What is food cost per serving?

Food cost per serving is the ingredient cost of a single portion. You calculate it by adding up the ingredient cost of a whole batch and dividing by the number of portions that batch produces.

Food cost per serving = total batch ingredient cost ÷ number of servings

Portion size decides the number

Cost per serving is only meaningful if your portions are consistent. A 'serving' that drifts from 280 g to 340 g quietly moves your cost by 20%.

Weigh a few portions during service. If they vary widely, scoops and a scale will do more for your margin than any price negotiation.

Batch size changes the answer

Larger batches usually cost less per serving because sauces, stocks and seasoning scale more slowly than proteins. Calculate at the batch size you actually cook, not the one you wish you cooked.

Worked example

A batch of chilli that yields 12 servings:

Beef mince, 2 kg: $18.80
Kidney beans, 1.2 kg: $3.60
Tinned tomatoes, 2 l: $3.40
Onions, peppers, spices: $4.20
Total batch cost: $30.00

$30.00 ÷ 12 = $2.50 food cost per serving.

Frequently asked questions

Is food cost per serving the same as cost per meal?

No. Food cost per serving covers ingredients only. Cost per meal adds packaging and any other per-meal cost, which is what you need before setting a price.

Should I include the cost of failed batches?

If waste is routine, build it in. Adding 3-5% to your ingredient cost is a simple, honest way to reflect spillage, spoilage and the occasional ruined tray.