Recipe cost calculator
What does the batch actually cost to make, and what is it per 100 g once made? Start from the case, the jug, the sack — the calculator handles the conversion.
$12.00
$1.55
$1.30
- Whole batch costs
- $14.85
- Cost per 100 g
- $0.74
what a dish using this as a component would be charged
Batch cost is the building block
Menus are priced per plate, but kitchens cook in batches — and every batch that goes into several dishes needs one honest cost, kept in one place. The per-100 g number this page produces is that cost. In LineCost Pro batches become sub-recipes: cost the sauce once and every dish that uses it recosts automatically when an ingredient price moves.
Common questions
- How do I calculate the cost of a recipe?
- For each ingredient: pack price divided by pack size gives cost per unit; multiply by the amount the recipe uses. Sum the lines and you have the batch cost. The mistakes hide in the unit conversions — a $31 three-litre jug of oil used 150 ml at a time — which is exactly the part this calculator does for you.
- What does cost per 100 g mean and why does it matter?
- It is the batch cost divided by what the batch makes, normalised. It is the number that lets a sauce, stock or dough be charged honestly into every dish that uses it — 300 g of a sauce that costs $0.42 per 100 g adds $1.26 to a dish, whatever the dish is.
- How is this different from the food cost calculator?
- This page answers what a recipe costs to make — batch and per-unit. The food cost calculator carries on to the menu: portions, food cost percentage against a selling price, and target-margin pricing. Cost the components here; price the plate there.
- Why does it refuse to convert cups to grams?
- Because the answer depends on the ingredient — a cup of flour is roughly 120 g, a cup of honey roughly 340 g. A built-in guess would produce confident wrong costs. Weight converts to weight and volume to volume; pick the matching unit and the number stays honest.