Food Recipe Yield and Batch-Cost Calculator

FREE HOSPITALITY PLANNING TOOL

Cost a recipe using purchase packs and usable ingredient quantities, then check full portions and a target batch.

Entries stay in this page and are not saved or sent by this calculator. Reload or reset clears them. Print a copy for your records.

Before calculating

This tool does not determine GST treatment. Confirm it with your accountant.

Ingredient 1
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 2 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 3 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 4 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 5 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 6 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 7 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Ingredient 8 (optional)
Quantity in one pack; not the number of packs.
Use the same accounting basis for all prices.
After trimming or preparation; above 0% up to 100%.
Prepared quantity used, after the yield loss.
Measured original batch and target
After preparation and production losses; measure the completed original batch.
Quantity per full saleable portion.
Positive whole number.
Method, assumptions and limits

Ingredient cost only: add packaging, labour, fees and overheads separately. This is not selling price, profit or cash flow. Full portions are rounded down; leftover output is shown. Scaling uses target full portions divided by original full portions and assumes the same yield and portion size. Re-measure trial batches: yields and cooking losses may change with scale.

Do not convert mass to volume without a separately verified ingredient-specific density. Scaling quantities does not establish safe cooking, cooling, storage or allergen procedures. Follow your food-safety program and relevant requirements.

Source review: 5 September 2026. Australian Government pricing guidance and FSANZ temperature-control guidance.

Continue your venue plan

Reduce stock waste

Get the free Venue Opening Checklist

Explore the Restaurant Operations Pack