Business IdeasU.S. businesses · USD

Food cost calculator

What does the ingredient basket cost per saleable portion after the entered losses?

FreeNo signupU.S. dollarsUpdated September 5, 2026

A teaching example in the units shown below.

These authored example inputs illustrate the calculation. Replace them with your own documented amounts, periods and rates; they are not measured industry averages or available offers.

Recipe ingredients
Ingredient 1

Use a distinct name.

Quantity and unit cost must use this same unit; no conversion is performed.

Prepared amount needed for the batch.

Cost per as-purchased unit.

Usable quantity divided by purchased quantity, greater than zero through 100%.

Ingredient 2

Use a distinct name.

Quantity and unit cost must use this same unit; no conversion is performed.

Prepared amount needed for the batch.

Cost per as-purchased unit.

Usable quantity divided by purchased quantity, greater than zero through 100%.

Portions after ingredient preparation, before separate finished-portion waste.

Separate loss after preparation; do not count the same loss again in ingredient yield.

Price retained before the costs excluded from this ingredients-only tool.

Greater than zero through 100%. This is your planning target, not an industry recommendation.

Your entered scenario

Starting example

Calculation updated using the entered assumptions.

Ingredient cost per saleable portion$2.11
Ingredient share at entered price26.4%
Price at target ingredient share$7.04
Expected saleable portions9.00
Batch ingredient cost
$19.00
Ingredients-only remainder per portion
$5.89
Ingredients-only remainder / price
73.6%
Ingredient share at target price
30.0%
Read the formula ↓
Purchased quantities after preparation-yield adjustment
IngredientPurchase quantityUnitCost
Ingredient A5.000lb$15.00
Ingredient B2.000lb$4.00

Formula and interpretation

Purchased quantity = usable quantity ÷ preparation yield

Ingredient cost = purchased quantity × purchase unit cost

Saleable portions = prepared portions × (1 − finished-portion waste)

Target price = ingredient cost per saleable portion ÷ target food-cost share

Preparation yield converts an as-purchased ingredient into usable quantity. Finished-portion waste is a separate loss after the recipe is prepared.

Quantity and unit cost must use the same physical unit. Fractional expected portions are retained during calculation.

Definitions and sources

These references support the definitions and calculation boundaries. The starting numerical example is authored for arithmetic; each available business preset has its own evidence and limitations.

  • Food Buying Guide: preparation yieldU.S. Department of Agriculture. Supports as-purchased versus prepared-quantity conversion; no USDA yield value is copied. Accessed September 5, 2026.
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