You can't price a dish without knowing its real cost. Enter your ingredients and prices, see the portion cost and profit margin in seconds.
Portion cost is the total price of every ingredient used to prepare a dish. The formula is simple: multiply each ingredient's quantity by its real price and add them up. Food cost % is this cost divided by the selling price — it varies by restaurant type, but a general rule is that food cost % plus labor cost should stay in the 55-65% range. The tool below does this math for you, and correctly converts ingredients across different units (grams, kilograms, liters, milliliters, pieces, portions) — and if two units genuinely can't convert into each other, it doesn't hide that, it tells you plainly.
Three formulas
Enter the quantity and the price you paid for each ingredient. The units can differ — enter grams, quote a kilogram price, and the tool converts. If the recipe is a batch, say how many portions it yields; the result on the right updates as you type.
Ingredients
Portions and price
Result
Your numbers will appear here, live
Enter an ingredient’s name, quantity and price — the numbers update on every keystroke. Or press “Sample recipe” to try it.
What comes next
You just did this by hand for one plate. Gurmion runs the same maths across your whole menu, using the live prices it reads off your invoices.
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Want to learn the step-by-step food cost math? Food cost calculation guide
If you want to walk through it for your own place: work out your profit leak.
Add each ingredient in the recipe with its quantity and the price you paid.
Say how many portions the recipe yields and what one portion sells for.
Cost per portion, ingredient share and the suggested price for your target ratio appear instantly. No button to press, no email to leave.
Multiply the quantity of each ingredient in a portion by its real price and sum them up. Food cost % is this cost divided by the selling price.
Food cost % is portion cost divided by selling price. It varies by restaurant type, but a general rule: food cost % plus labor cost together should stay in the 55-65% range.
Yes, completely free and no account needed. The maths runs in your browser, and we do not ask for an email to show you the result.
Yes. Enter the quantity in grams and the price per kilogram — the tool converts automatically. If you pick units that can't convert into each other (e.g. pieces vs. kilograms), it won't hide that — it tells you plainly that the units don't match.
Enter the ingredients as a batch (4 kg of mince, say), then put 40 in the “How many portions does it yield?” field. The tool divides the batch cost by the portion count and rates the ingredient share and margin against the price of a single portion.