Type the amounts per serving. Print a Nutrition Facts panel in the FDA layout.
Free tool
Recipe Cost Calculator
Enter each ingredient's package price, package size, and the amount the recipe uses. Add packaging, your time, and overhead. Get cost per batch, cost per unit, and a selling price. Free, no account.
Results
- Price per unit
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- Cost per unit
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- Profit per unit
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- Ingredient cost, whole batch
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- Packaging, whole batch
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- Your time
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- Overhead
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- Total cost, whole batch
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- Revenue, whole batch
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- Profit, whole batch
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How does the recipe cost calculator work?
Each ingredient row computes price per unit from the package, then multiplies by the amount used. The rows add up to the ingredient cost. Packaging is a cost per finished unit times the batch yield. Your time is hours times your rate. Overhead is a percent added to those three. The total is the batch cost.
Cost per unit is batch cost divided by yield. Price per unit is cost per unit plus your markup. Profit per unit is the difference.
What does a worked example look like?
The sample recipe makes 24 cookies. Ingredients cost about $7.40. Packaging at $0.15 each adds $3.60. An hour and a half at $20 adds $30. Overhead at 15 percent adds about $6.15. The batch costs about $47, or $1.97 a cookie. At a 60 percent markup the price is $3.14 a cookie.
Frequently asked questions
How do I calculate the cost of a recipe?
For each ingredient, divide the package price by the package size to get a price per unit, then multiply by the amount the recipe uses. Add those up for the ingredient cost. Add packaging, your time, and overhead for the full batch cost. Divide by the number of units the batch makes.
What markup should I use?
Many home bakers price at two to three times ingredient cost, which is a 100 to 200 percent markup on ingredients alone. This tool marks up the full cost including your time, so a 50 to 100 percent markup is a common range. Check what similar products sell for near you.
What counts as overhead?
Costs that do not belong to one recipe: electricity and gas, water, permits, insurance, market booth fees, website, and equipment wear. A flat 10 to 20 percent of batch cost is a common estimate.
Should I count my own time?
Yes. A price that leaves out your labor looks fine until you have more orders than hours. Pick an hourly rate you would accept from an employer.
Do units have to be grams?
No. Package size and amount used just need the same unit for each row. Eggs by the egg, vanilla by the milliliter, flour by the gram.
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