THIS ITEM MAY CONTAIN ASSOCIATED LINKS. В FULL INFORMATION HERE

Do you know how to calculate precisely how much it costs to make a recipe? You may be surprised by the ACTUAL costs …

As a frugal food blogger, one of the biggest frustrations that I’ve encountered is the sheer number of people that don’t understand how to break down the cost of a recipe. The reason I find it frustrating is because when we create a recipe and take the time to cut costs, we do it to help people who struggle to keep a tight budget.

We take the time to do this because we want others to be able to SAVE money and find recipes available for their families. Unfortunately, that time and energy often meets the “No-sah, it costs ____”.

Your cost will obviously be slightly different even if you live nearby as each person does differently. Some people shop with coupons, others at discount or dollar stores, others shop in bulk, and others regularly. Therefore, we often try to base our regulatory breakdown on a budget101 based on Walmart pricing.

This is not because we support this particular store, but because the prices are very similar in the US and we strive to provide as accurate information as possible for your personal area.

## How to calculate the cost of a recipe

### Cost sharing, step by step

In this particular case we will use Aldi prices, because that’s what I have in my pantry, the Aldi brand products.

Here is the current recipe from our site: Copycat Bisquick ™ (Full tips here)

This recipe requires:

8 cups of flour

4 tbsp. Sugar

4 tbsp. baking powder

4 teaspoons of salt

1 cup of fat

This blend creates just over 9 cups of blend, which is the exact equivalent of a 40-ounce Bisquick ™ box.

## Calculation of the cost of the recipe

Here’s how we calculate the cost of a recipe:

1 bag of flour (5 pounds) costs $ 1.29 (Aldi price) in a 5 pound bag there are 20 cups of flour – so $ 1.29 divided by 20 = 0.06 per cup of flour – we need 8 cups for this recipe so 8 x 0.06 = 48Вў

1 sachet of sugar (4 lbs) is $ 1.49 (Aldi price) there are 9 cups of sugar in a 4 lb bag – so $ 1.49 divided by 9 = 16.5 Вў per cup of sugar – this recipe uses 1/4 cup, which is 16 5 cents divided by 4 is 0.04 cents per 1/4 cup

1 container of baking powder is 56Вў (Aldi Price) there are 383 servings per container (1/8th tsp per serving) so 383 divided by 8 = 47.875 teaspoons per container. 56Вў divided by 47.875 = 0.0111 cents per teaspoon, 3 teaspoons per tablespoon x 4 = 12 teaspoons = 0.133 cents

1 jar of Salt .50 (Aldi Cena) is equivalent to 431 servings (1/4 teaspoon per serving) per jar. Which means there are 107.75 teaspoons in one container. Divide 0.50 cents (cost for the entire container) by 107.75 (number of servings) = cost per serving 0.004 cents 0.004 x 4 (teaspoon) = 1 penny.

Shortening 1 container by $ 2.69 (Aldi price) is 113 servings per container, 1 TBS is the serving size. There are 16 tablespoons in 1 cup. $ 2.69 divided by 113 servings = 0.0238 cents per tablespoon. 0.0238 cents x 16 tablespoons = 38Вў per cup. The alternative calculation is 113 servings divided into 16 spoons = 7.06 cups. $ 2.69 divided by 7.06 cups = 38В per cup.

So let’s summarize what we have so far:

8 cups of flour to 48Вў

1/4 cup of sugar is 4Вў

4 teaspoons of salt to 1Вў

4 TBS baking powder 13Вў

1 cup of shortening is 38Вў

Total cost of 1 Imitator Bisquickв recipe = 1.04Вў

### Here’s how NOT to calculate the cost of a recipe:

1 bag of flour (5 pounds) costs $ 1.29 (Aldi price)

1 bag of sugar (4 pounds) costs $ 1.49 (Aldi price)

1 jar of salt .50 (Aldi price)

1 Container Truncation $ 2.69 (Aldi Price)

1 container of baking powder .56Вў (Aldi Price)

$ 1.29 + $ 1.49 + $ 0.50 + $ 2.69 + $ 0.56

Il costo totale della ricetta è stato di $ 6,53 "perché ho dovuto comprare tutti gli ingredienti".

It’s incorrect to figure the entire cost of ALL the ingredients because you didn’t use ALL of the ingredients. There are still a lot of ingredients left to make many more recipes, so it did NOT cost you $ 6.53 to make the recipe.

Now, let’s take a look at the price of 40oz of Bisquickв„ў, it is currently listed for $3.28 for a 40 oz box. We’ve already discovered that it costs us only $1.04 to make the same amount of homemade quick mix.

### How to find the savings percentage

- Subtract the smallest number from the largest number
- find the difference between them: $ 3.28 – $ 1.04 = $ 2.24
- then divide the difference by a larger number: $ 2.24 divided by 3.28 = 0.68
- then move the comma two places to the right of the answer and the answer is 68%
- So, by making your mix quick, you literally save 68%, or in this case $ 2.24, on just one product.

Now, if you purchased just 1 box per week, you’re literally spending $170.56 per year on just Bisquickв„ў. If you make your own you will literally save $ 116.48 in 1 year by ONLY making ONE blend instead of buying it. Imagine the impact of trading just 5 affordable groceries weekly from your grocery budget.

Now, if you don’t think you have TIME to make your own Mixes, you might want to check out this article . . .

THIS ITEM MAY CONTAIN ASSOCIATED LINKS. В FULL INFORMATION HERE

Do you know how to calculate precisely how much it costs to make a recipe? You may be surprised by the ACTUAL costs …

As a frugal food blogger, one of the biggest frustrations that I’ve encountered is the sheer number of people that don’t understand how to break down the cost of a recipe. The reason I find it frustrating is because when we create a recipe and take the time to cut costs, we do it to help people who struggle to keep a tight budget.

We take the time to do this because we want others to be able to SAVE money and find recipes available for their families. Unfortunately, that time and energy often meets the “No-sah, it costs ____”.

Your cost will obviously be slightly different even if you live nearby as each person does differently. Some people shop with coupons, others at discount or dollar stores, others shop in bulk, and others regularly. Therefore, we often try to base our regulatory breakdown on a budget101 based on Walmart pricing.

This is not because we support this particular store, but because the prices are very similar in the US and we strive to provide as accurate information as possible for your personal area.

## How to calculate the cost of a recipe

### Cost sharing, step by step

In this particular case we will use Aldi prices, because that’s what I have in my pantry, the Aldi brand products.

Here is the current recipe from our site: Copycat Bisquick ™ (Full tips here)

This recipe requires:

8 cups of flour

4 tbsp. Sugar

4 tbsp. baking powder

4 teaspoons of salt

1 cup of fat

This blend creates just over 9 cups of blend, which is the exact equivalent of a 40-ounce Bisquick ™ box.

## Calculation of the cost of the recipe

Here’s how we calculate the cost of a recipe:

1 bag of flour (5 pounds) costs $ 1.29 (Aldi price) in a 5 pound bag there are 20 cups of flour – so $ 1.29 divided by 20 = 0.06 per cup of flour – we need 8 cups for this recipe so 8 x 0.06 = 48Вў

1 sachet of sugar (4 lbs) is $ 1.49 (Aldi price) there are 9 cups of sugar in a 4 lb bag – so $ 1.49 divided by 9 = 16.5 Вў per cup of sugar – this recipe uses 1/4 cup, which is 16 5 cents divided by 4 is 0.04 cents per 1/4 cup

1 container of baking powder is 56Вў (Aldi Price) there are 383 servings per container (1/8th tsp per serving) so 383 divided by 8 = 47.875 teaspoons per container. 56Вў divided by 47.875 = 0.0111 cents per teaspoon, 3 teaspoons per tablespoon x 4 = 12 teaspoons = 0.133 cents

1 jar of Salt .50 (Aldi Cena) is equivalent to 431 servings (1/4 teaspoon per serving) per jar. Which means there are 107.75 teaspoons in one container. Divide 0.50 cents (cost for the entire container) by 107.75 (number of servings) = cost per serving 0.004 cents 0.004 x 4 (teaspoon) = 1 penny.

Shortening 1 container by $ 2.69 (Aldi price) is 113 servings per container, 1 TBS is the serving size. There are 16 tablespoons in 1 cup. $ 2.69 divided by 113 servings = 0.0238 cents per tablespoon. 0.0238 cents x 16 tablespoons = 38Вў per cup. The alternative calculation is 113 servings divided into 16 spoons = 7.06 cups. $ 2.69 divided by 7.06 cups = 38В per cup.

So let’s summarize what we have so far:

8 cups of flour to 48Вў

1/4 cup of sugar is 4Вў

4 teaspoons of salt to 1Вў

4 TBS baking powder 13Вў

1 cup of shortening is 38Вў

Total cost of 1 Imitator Bisquickв recipe = 1.04Вў

### Here’s how NOT to calculate the cost of a recipe:

1 bag of flour (5 pounds) costs $ 1.29 (Aldi price)

1 bag of sugar (4 pounds) costs $ 1.49 (Aldi price)

1 jar of salt .50 (Aldi price)

1 Container Truncation $ 2.69 (Aldi Price)

1 container of baking powder .56Вў (Aldi Price)

$ 1.29 + $ 1.49 + $ 0.50 + $ 2.69 + $ 0.56

Il costo totale della ricetta è stato di $ 6,53 "perché ho dovuto comprare tutti gli ingredienti".

It’s incorrect to figure the entire cost of ALL the ingredients because you didn’t use ALL of the ingredients. There are still a lot of ingredients left to make many more recipes, so it did NOT cost you $ 6.53 to make the recipe.

Now, let’s take a look at the price of 40oz of Bisquickв„ў, it is currently listed for $3.28 for a 40 oz box. We’ve already discovered that it costs us only $1.04 to make the same amount of homemade quick mix.

### How to find the savings percentage

- Subtract the smallest number from the largest number
- find the difference between them: $ 3.28 – $ 1.04 = $ 2.24
- then divide the difference by a larger number: $ 2.24 divided by 3.28 = 0.68
- then move the comma two places to the right of the answer and the answer is 68%
- So, by making your mix quick, you literally save 68%, or in this case $ 2.24, on just one product.

Now, if you purchased just 1 box per week, you’re literally spending $170.56 per year on just Bisquickв„ў. If you make your own you will literally save $ 116.48 in 1 year by ONLY making ONE blend instead of buying it. Imagine the impact of trading just 5 affordable groceries weekly from your grocery budget.

Now, if you don’t think you have TIME to make your own Mixes, you might want to check out this article . . .

Cost of the recipe: One of the questions many chefs ask themselves is: “How do you calculate the cost of your food?” Many people who run a restaurant often avoid getting involved in this business because they have never been taught how to cost a menu or even how to calculate gross profit (GP). However, it is important for a good chef to know and understand the basics of the cost of the dish, the percentage of the cost of food, and the formulas of the cost of food. This is the difference between a cook and a cook, chefs are (and must be!) Interested in how their restaurants make or lose money.

## Recipe Cost Calculator – How to calculate the cost of food for a recipe

The restaurant menu, and indeed every menu item, is written and rated with all food waste included.

This sum of the single components gives the PRICE OF THE COSTS. The price you sell the dish at is the SELLING PRICE which includes VAT (currently set at 20% in the UK but varies by location).

To find the real selling price, the VAT must be removed.

### Definition of food costs

The actual% of the cost of food is then calculated by dividing the COST PRICE by the SELLING PRICE and multiplying by 100 as in the equation above.

**Example:**

Suppose the cost price is £ 2.00 and the selling price is £ 12.00

To remove tax (20%) from the sales price, divide by 1.2 * (see VAT notes below)

So the selling price (excluding VAT) = £ 10.00

## Calculating the cost of food: how to calculate the cost of food per meal

If so, take the cost of the food and divide it by the percentage of the cost of the food you want to get, multiply it by 100 to find the selling price and add the VAT.

**Example:**

To get a 15% food cost:

## Calculating the percentage of the cost of food on a monthly basis: the formula for the cost of food

Monthly or even weekly grocery expenses are also useful. The total cost of food is the sum of all food purchases from vendors minus any refunds / credits due.

The change in the value of the inventories is added or subtracted on the basis of the values of the inventories. This inventory value is the difference between the opening stock at the beginning of the period and the clearing stock at the end. If the value of the resource is greater, that is, there has been an increase in the value of the resource you are holding, then this amount is subtracted from the cost of food. If the number is less, that is, you have run out of some of your resources, the cost of this must be added to the cost of food.

Total food income is the total food sales for a given period minus VAT.

**Example:**

Assuming the VAT amount is still 20%

[/ column_gdlr]

[gdlr_column size = "1/2 ″]

## What is gross profit%

## How to calculate my gross profit – formula for the cost of food

Let’s assume the VAT is still 20%

## Calculating the% of gross profit for the month?

As before, any discrepancies in inventory levels should be considered.

## VAT

W Wielkiej Brytanii rząd nałożył podatek VAT na cenę sprzedaży każdej potrawy.

This percentage is not constant but varies by government on any given day, it is now 20%. This% should be added to the menu prices.

Paesi diversi hanno aliquote fiscali diverse e i calcoli dovrebbero essere effettuati utilizzando il livello fiscale corretto, forse addirittura nessuno. In some countries, the TAX is charged ONLY when guests receive a bill / check, therefore the TAX fee is not included in the sale price.

Przy obecnej stawce 20%, aby usunąć podatek VAT z pozycji, należy podzielić przez 1,2. Doliczyć podatek VAT x 1,2. If this rate changes, the calculation must change. For example, if the TAX rate is 15%,

To remove 15% of TAX Divide by 1.15

To add a 15% tax, multiply by 1.15

## Using Kitchen CUT – Food Cost Calculator

Kitchen CUT is an easy-to-use online program that includes recipe costing software to help you manage food costs.

An easy way to ensure that you are making a profit is to adjust**cost of your recipes**with your selling price.

After all, running a restaurant is a numbers game. Plain and simple, but let’s be honest, not everyone is a numbers person.

I remember tasting recipes and menus in my old kitchen.

I would spend hours in the kitchen like a mad scientist in his lab, diving into math problems, the likes of which I haven’t seen since high school. I was converting ounces to quarters or I was wondering, “How many grams in a cup of liquid?”

I portioned, cut, measured and weighed the breakdown of each ingredient in my recipes, down to the grain of rice. “I have the most complete recipes ever!” I thought.

After HOURS of work, I was finally able to sit in the glory of my achievement and look at the final menu.

That’s when I began to realize that the margins on some of my recipes weren’t where they once had been. As ingredient prices rise, some of my most popular menu items have wasted money. To make matters worse, my distributors were sending replacement products that I had never purchased before.

This meant that if an ingredient changed or a price increase occurred, I would have to go back to my spreadsheets and constantly update the product and price. What a headache.

Now some restaurants are lucky to have full-time employees to handle the numbers.

In addition to being a chef, I also reluctantly signed up to become a plumber, refrigerator mechanic, and personal therapist for waiters. Also, I had to be a number manager.

The number of hats I wore outside of kitchen management grew and all moving parts related to the cost of my menu were completely beyond my control. So sadly, like many chefs, the cost of the recipes has been sidelined.

**Problem**

Problem z wyceną receptur polega na tym, że tak wiele zmiennych ciągle się zmienia.

Ingredient prices are skyrocketing, vendors are replacing ingredients you usually buy due to product shortages, and on a busy Friday night you rush to your local store to pick up supplies.

The price you paid for pre-pandemic ground beef is nowhere near what you pay today, which means your burger margins have shrunk dramatically.

Unless you check every invoice that comes to your door with a magnifying glass and jot down ingredient prices, you have no idea how much menu items are costing you today.

It’s bad. Any day you don’t know your margins is a day you could potentially bleed!

**Solution**

I hope you already understand the gist of this post. The cost of the recipes is VERY important, but also extremely difficult to maintain.

**Tidy** was developed by chefs to be the simplest and most reliable food costing tool on the market. The less time you spend on our software, the more time you have to do what you really love!

Just enter your recipes**Tidy** one time. One time.

With every invoice that goes to the system,**Tidy**will automatically update the ingredient price to show you the actual cost of the recipe today and the current margins based on the selling price!

This allows you to make many updates and fixes as the problem arises.

Are you buying a new part or has the seller sent a replacement? No problem!

**Tidy**bundle substitute ingredients with the products you usually buy.

This means that regardless of whether you bought Hormel Apple Wood Smoked Bacon last week or Oscar Myer Apple Wood Smoked Bacon this week, Tidy will group these like items together and use them interchangeably in your recipes depending on which item you bought most recently, giving you the most up today price for every menu item you build in **Tidy**!

A recipe quote is something that MUST be done to make sure you are working**profitable business**.

FINALLY, substitute resistant preventive solution recipes e**supplier**changes.

Say goodbye to daily recipe maintenance!

Ready to put your recipe quote on autopilot and stay up to date on food costs?

**Get in touch today**and our team will be happy to discuss how to do it**Tidy**can help!

Let’s face it, running a restaurant is tough. In fact, over ** 60% of restaurants go bankrupt within the first year** opening. Over it

*By taking steps to better understand your restaurant’s food costs, you can greatly increase your chances of success.*

**80% of restaurants last no longer than 4 years!**Sound harsh? Don’t worry, we’ve got you covered.

To help restaurant owners like yourself get a better understanding of your food costs, we’ve put together this article to walk you through exactly how to calculate the food cost percentage for your restaurant. For those of you who prefer visuals, we’ve summarized this information in an infographic at the bottom of this article.

## Why is food cost control important for restaurants?

Understanding the cost of food is important as it has a direct relationship to your restaurant’s profitability.

If you struggle to understand your food costs, you’re not alone. 52% of restaurant owners say controlling food costs is one of the hardest parts of running a restaurant.

Above-ideal food costs can easily lower your margin and make it difficult to spend on other things like staff, equipment, or restaurant marketing.

## How to calculate the percentage of the cost of food

Restaurant food costs are always shown as a percentage and are calculated using the food cost percentage formula.

This formula helps you understand the relationship between the cost of ingredients and the revenue those ingredients generate when the dish is sold. This indicator is calculated by finding the cost of the goods sold and dividing by the sales revenue of a given dish.

The formula for this calculation looks like this:

The steps to apply the above formula are as follows:

- List the food supplies you received at the beginning of the week.
- Add up the dollar value of each product in the pot.
- Track purchases made during the week following the initial inventory period.
- Stock up again at the beginning of the next week following exactly the same procedure.
- Add up the total food sales for one shift.
- Calculate your actual food costs for the week using the formula above.

Let us consider an example.

- Starting inventory = $ 12,000
- Purchases = $ 7,000
- Final inventory = $ 16,000
- Food sales = $ 10,000
- (12,000 + 7,000 – 16,000) ÷ 10,000 = 30%

## What is the ideal percentage of the cost of eating at the restaurant?

The formula above calculates the actual percentage of food costs.

Now you need to find your ideal food cost percentage.

This is done by dividing the cost of the recipe by the selling price of the recipe:

Let’s take a look at how this works with a dish with 8 chicken wings as an example.

First, we’ll look at the individual cost of buffalo sticks and salsa:

- $ 0.50 per wand
- $ 0.50 for a portion of buffalo sauce

Then we determine the cost of the recipe as a whole.

- 8 chopsticks of $ 0.50 each = $ 4.00
- 1 serving of buffalo sauce = $ 0.50
- Total recipe cost = $ 4.50

Finally, let’s use the formula above.

- $ 4.50 (cost) / $ 21 (retail price) = 21%

Remember it is*ideal*percentage of the cost of food and excludes things like spills, thefts, and inconsistent portions.

The average percentage of the cost of food should be between 28 and 32%, but anything below 30% is considered good.

## How to improve the percentage of food costs

If your restaurant’s actual food cost percentage is much greater than your ideal food cost percentage, here are some things you can do to help address the problem.

**Raise the menu prices**

Raising menu prices by a small amount just once can help you increase a percentage of the cost of food without surprising regulars.

**Redesign your menu**

Menu design can play a significant role in improving sales. Showcasing items that are more profitable can improve your restaurant’s profitability overall.

**Use more carbohydrates in food**

Buying bulk carbohydrates is cheaper, so loading your food with carbohydrates like potatoes or bread is a great way to fill your menu with more profitable foods.

**Shop at grocery wholesalers**

Buying from grocery wholesalers like US Foods can save you inventory costs.

**Reduce your portion size**

If you’re serving a market of price-sensitive consumers, reducing portion sizes can be a good alternative to raising your prices. In other cases, if a lot of foods come back only partially eaten, it may be a good idea to reduce the portion size. This can also be combined with a price increase if needed.

## Restaurant food cost infographic

As promised, for those of you who prefer graphics, here’s an infographic that summarizes what we’ve covered above.

## Schools

- To start
- Rules for school canteens and other school catering services
- Menu design
- Menu, product and recipe classifications (FoodChecker)
- Formation
- Topic of study
- Recipes
- Ideas for food and drink
- Promote healthy food and drink
- Healthy packed lunch
- Car
- Approach to the whole school
- Classroom
- Concorso fotografico "Cantina Uchwyć"
- Other programs & services

## Latest news

### Il governo del Victoria lancia "Elezioni sane: una direttiva politica per i servizi sanitari pubblici del Victoria"

### Dairy products at the service of early childhood

### Blog MYTH or FACT: Regular and whole milk has less sugar than skim or skim milk

## FoodChecker

Find out if your canteen menu meets the School Canteens and Other Schools Food Services Policy, assess recipes, and find healthier GREEN and AMBER products.

## Formation in linea

Find out how to provide healthier food and drink at your school with FREE online training!

Use this model to calculate the cost of producing a food or drink and set the appropriate sales price to make a profit for your canteen.

Click the link below to download and print the template:

**PDF**(215 KB)**Word**(3 MB)

Let’s face it, running a restaurant is tough. In fact, over ** 60% of restaurants go bankrupt within the first year** opening. Over it

*By taking steps to better understand your restaurant’s food costs, you can greatly increase your chances of success.*

**80% of restaurants last no longer than 4 years!**Sound harsh? Don’t worry, we’ve got you covered.

To help restaurant owners like yourself get a better understanding of your food costs, we’ve put together this article to walk you through exactly how to calculate the food cost percentage for your restaurant. For those of you who prefer visuals, we’ve summarized this information in an infographic at the bottom of this article.

## Why is food cost control important for restaurants?

Understanding the cost of food is important as it has a direct relationship to your restaurant’s profitability.

If you struggle to understand your food costs, you’re not alone. 52% of restaurant owners say controlling food costs is one of the hardest parts of running a restaurant.

Above-ideal food costs can easily lower your margin and make it difficult to spend on other things like staff, equipment, or restaurant marketing.

## How to calculate the percentage of the cost of food

Restaurant food costs are always shown as a percentage and are calculated using the food cost percentage formula.

This formula helps you understand the relationship between the cost of ingredients and the revenue those ingredients generate when the dish is sold. This indicator is calculated by finding the cost of the goods sold and dividing by the sales revenue of a given dish.

The formula for this calculation looks like this:

The steps to apply the above formula are as follows:

- List the food supplies you received at the beginning of the week.
- Add up the dollar value of each product in the pot.
- Track purchases made during the week following the initial inventory period.
- Stock up again at the beginning of the next week following exactly the same procedure.
- Add up the total food sales for one shift.
- Calculate your actual food costs for the week using the formula above.

Let us consider an example.

- Starting inventory = $ 12,000
- Purchases = $ 7,000
- Final inventory = $ 16,000
- Food sales = $ 10,000
- (12,000 + 7,000 – 16,000) ÷ 10,000 = 30%

## What is the ideal percentage of the cost of eating at the restaurant?

The formula above calculates the actual percentage of food costs.

Now you need to find your ideal food cost percentage.

This is done by dividing the cost of the recipe by the selling price of the recipe:

Let’s take a look at how this works with a dish with 8 chicken wings as an example.

First, we’ll look at the individual cost of buffalo sticks and salsa:

- $ 0.50 per wand
- $ 0.50 for a portion of buffalo sauce

Then we determine the cost of the recipe as a whole.

- 8 chopsticks of $ 0.50 each = $ 4.00
- 1 serving of buffalo sauce = $ 0.50
- Total recipe cost = $ 4.50

Finally, let’s use the formula above.

- $ 4.50 (cost) / $ 21 (retail price) = 21%

Remember it is*ideal*percentage of the cost of food and excludes things like spills, thefts, and inconsistent portions.

The average percentage of the cost of food should be between 28 and 32%, but anything below 30% is considered good.

## How to improve the percentage of food costs

If your restaurant’s actual food cost percentage is much greater than your ideal food cost percentage, here are some things you can do to help address the problem.

**Raise the menu prices**

Raising menu prices by a small amount just once can help you increase a percentage of the cost of food without surprising regulars.

**Redesign your menu**

Menu design can play a significant role in improving sales. Showcasing items that are more profitable can improve your restaurant’s profitability overall.

**Use more carbohydrates in food**

Buying bulk carbohydrates is cheaper, so loading your food with carbohydrates like potatoes or bread is a great way to fill your menu with more profitable foods.

**Shop at grocery wholesalers**

Buying from grocery wholesalers like US Foods can save you inventory costs.

**Reduce your portion size**

If you’re serving a market of price-sensitive consumers, reducing portion sizes can be a good alternative to raising your prices. In other cases, if a lot of foods come back only partially eaten, it may be a good idea to reduce the portion size. This can also be combined with a price increase if needed.

## Restaurant food cost infographic

As promised, for those of you who prefer graphics, here’s an infographic that summarizes what we’ve covered above.

The Recipe Cost Calculator is a powerful and profitable tool for saving valuable money on shopping. It allows you to determine how much it costs to prepare your favorite recipes.

Making a recipe randomly without knowing the cost of purchasing ingredients, utensils, and labor costs can be bad or bad for your business. Adding the value of each ingredient individually and then adding it together turns out to be the best solution and the most professional way to realize the cost of a recipe.

**Why is it necessary to have a Recipe Cost Calculator?**

Whether you want to prepare your favorite dish yourself or run a restaurant, this recipe cost calculator is of great importance. The estimated cost can be calculated reasonably enough by listing the values of the components it contains. Both the main and additional ingredients needed to prepare the recipe are calculated quite conveniently and without errors using the recipe cost calculator.

You can also calculate the cost of labor, cost or preparation and the cost of utilities. A recipe cannot be made from just one ingredient, even some recipes require a huge variety of ingredients, so it’s hard to know how much you’ll have to pay to make such a delicious and trendy dish. Then the recipe cost calculator can help you with that.

**How can you be successful in your business using the recipe cost calculator?**

You can enjoy the most successful food business by using the recipe cost calculator for your reputable and valuable restaurant or hotel. We all know that a recipe requires more than one product, different materials, tools and labor costs. A business can be incredibly successful and increase their profits by preparing these dishes after knowing the actual cost, which will have a direct relationship with making a profit and preventing loss.