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Cost Per Portion Formula:
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Cost Per Portion calculation is a fundamental concept in food cost management that helps determine the individual cost of each serving from a recipe. It divides the total recipe cost by the number of portions yielded.
The calculator uses the simple formula:
Where:
Explanation: This calculation provides the exact cost for each individual serving, which is essential for menu pricing and cost control.
Details: Accurate cost per portion calculation is crucial for food businesses to set appropriate menu prices, control food costs, maintain profitability, and make informed decisions about recipe modifications and portion sizes.
Tips: Enter the total recipe cost in your currency units and the number of portions the recipe yields. Ensure both values are positive numbers (recipe cost > 0, yield ≥ 1).
Q1: What should be included in recipe cost?
A: Include the cost of all ingredients used in the recipe, including spices, oils, and garnishes. Don't forget to account for waste and trim loss.
Q2: How do I determine the number of portions?
A: Portions are typically determined by your standard serving size. Weigh or measure the total yield and divide by your standard portion size.
Q3: Should I include labor and overhead costs?
A: This calculator focuses on food cost only. Labor, overhead, and other expenses should be calculated separately for comprehensive menu pricing.
Q4: How often should I recalculate cost per portion?
A: Recalculate whenever ingredient prices change significantly or when you modify a recipe. Regular updates ensure accurate pricing.
Q5: What's a good cost percentage for menu items?
A: Most restaurants aim for 28-35% food cost, but this varies by establishment type, location, and menu category.