Plate cost calculator.

How the calculation works

Small components are easy to leave out. Enter the portion cost of each component, using the same currency and the same serving basis. This calculator adds component costs; it does not price raw ingredients for you.

Formula: Main ingredient + sides + sauce + garnish.

Worked example

The starting inputs are illustrative assumptions: Main ingredient ($): 2.4; Sides ($): 0.6; Sauce ($): 0.35; Garnish ($): 0.15. They produce 3.50$. These inputs are editable and are not market prices or industry benchmarks.

Use the result

For a sauce used in several dishes, build it once as a sub-recipe. A price update then reaches every plate that uses it.

Keep the period, unit and currency consistent across the inputs. A calculator cannot identify a missing cost from the figures you provide. Retain an invoice or stock-count record for the inputs, and use the result as a check on your operating decision.