Quick Recipe Builder
This mini-calculator mirrors the Excel logic. For full power (allergen flags, long lists, documentation), use the download below.
What this does
- Yield math: AP → EP so you get the true unit cost, not fantasy food cost.
- Portion cost: sums EP usage per plate so you know what one serving really costs.
- Target %: backs into a suggested menu price from your food cost goal.
- Batch scale: lets you scale the whole recipe up or down without redoing math.
Download the full template
- Allergen columns and callouts ready to go.
- Long ingredient lists for full recipes and batches.
- Print-friendly layout for your recipe binders and SOPs.
Grab the full Excel version here: Download Excel (.xlsx)
Want this logic wired straight into your live menu, vendor catalog, and sales mix? Upgrade to the full Live Menu Engine™ and get the supercharged version of this calculator.
How to use this mini-calculator: 1) Tell it how many portions this batch makes and your target food cost %. 2) Add ingredients with how you buy them (AP) and what’s usable (EP). 3) Enter how much EP goes on one plate.
Ingredient rows: AP Unit = how you buy it (case, lb, oz). AP Size = how much is in one of those. EP Yield = usable fraction after trim/cook (0.80 = 80% usable). Portion Qty (EP) = how much EP goes on one plate.
| # | Ingredient | AP Unit | AP Size | AP Cost | EP Yield (0.8 = 80%) | EP Unit | EP Unit Cost | Portion Qty (EP) | Scaled Qty | Line Cost | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Totals | 0 | $0.00 | |||||||||
Math: EP Unit Cost = AP Cost ÷ (AP Size × EP Yield). Line Cost = EP Unit Cost × (Portion Qty × Batch Scale). Cost per Portion = sum of line costs (for one plate). Suggested Price = Cost per Portion ÷ Target %.