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MealMargin

Three steps. About a minute.

If you can use a calculator, you can use MealMargin.

  1. Raw ingredients on parchment next to a kitchen scale

    Add your ingredients

    Type each ingredient and what that amount costs — or the pack price and how much you use. Add the box and any delivery fee.

  2. Meal-prep containers being labelled by hand

    Add your selling price

    What one customer pays. Cooking a batch? Enter the whole batch and how many portions it makes.

  3. Finished chicken teriyaki bowl in a meal-prep container

    See what you actually make

    “You make $8.84 per serving” comes first, then margin and cost. Not sure on price? Pick a target margin and we'll suggest one.

One bowl, start to finish.

A chicken teriyaki meal-prep bowl, cooked in a batch of 10. These are example prices. Use your own.

Every formula is written out on How calculations work.

  1. 1. Ingredients for the batch

    Chicken thigh, 2 kg
    $16.00
    Rice, 1.2 kg
    $3.00
    Broccoli, 1 kg
    $4.50
    Teriyaki sauce
    $3.50
    Ingredients per bowl (÷ 10)
    $2.70

  2. 2. Per-bowl extras and price

    Container and lid
    $0.45
    Label
    $0.05
    Selling price
    $11.00

  3. 3. What you actually make

    Direct cost per bowl
    $3.20
    Profit per bowl
    $7.80
    Margin
    70.9%
    Food cost %
    24.5%

Batch or single?

Enter what you paid for the whole batch and how many portions it makes. MealMargin divides it for you.

Small stuff adds up

Oil, salt and spices are cheap per bowl but not free. Add a small “pantry” line, such as $0.15, rather than leaving them out.

Profit before overhead

Rent, wages and gas aren't included. The profit shown is what each meal contributes towards them.

Then: save it, and ask “what if?”

Save meals to see your whole menu in one list, and try “what if chicken goes up 20%?” before it actually does.

Calculate a Meal