Free restaurant recipe tool
Turn batch yield into a cost per portion you can explain.
Calculate portions per batch, cost per portion, and a target menu price using the same unit throughout the recipe.
A stable yield definition makes a menu price easier to review when costs change.
Free recipe yield calculator
Turn a batch recipe into a cost per portion you can price.
Use batch cost, total yield, portion size, and a target food cost percentage. Your numbers stay in the browser and are not uploaded.
Your cost per portion will appear here
Enter a batch cost, yield, portion size, and target to see the pricing line.
After the calculation
Keep recipe yield, price, and the weekly close together.
The calculator gives you a portion cost; the weekly pack keeps food cost, waste, inventory, and the next review in one operating rhythm.
How to read it
Yield is an operating assumption worth measuring.
Record the batch unit, usable yield, portion size, trim, packaging, and actual served portions before treating the price as final.
Fix the unit
Use grams, milliliters, or pieces consistently from recipe to portion.
Measure usable yield
Separate trim and preparation loss from the amount that can actually be sold.
Compare the price
Use contribution, fees, labor, and guest value alongside the food-cost target.