You’ve priced a dish on a guess before. You picked a number that felt about right, and only found out later, once GST and the real cost of every ingredient were factored in, that the margin barely existed. A menu price built on instinct is hard to walk back once customers are used to paying it. Our recipe calculator works out your true food cost, your GST-inclusive cost, and your profit margin before the dish goes anywhere near a menu.
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
Enter the quantity your recipe actually uses for each ingredient, in grams, millilitres or each.
Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
Browse our recipes for menu inspiration, then cost them here before you commit to a price.
WHAT MAKES OUR RECIPE CALCULATOR DIFFERENT
Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
If you want to work through pricing on a specific dish or menu, our team can help. Get in touch today.
Prawn Tartare on Furikake Rice Crackers
Method
Step 1
Deshell the prawns and remove the head and tail, then, slice them down the middle and stretch them open. Once they have flattened, slice the prawns thinly and then dice them. Place them in a bowl.
Step 2
To create the prawn tartare, thinly slice the chives and shallots and add them in with the prawns. Squeeze in the lemon juice and add 20 grams of Simply Sunflower Oil. Season with salt and pepper, then set aside.
Step 3
To create the rice crackers, place the Fortune Fragrant Jasmine Rice, water, soy sauce and 20 grams of Simply Sunflower Oil in a saucepan and bring to a boil. Leave the pot on the medium heat for 40 minutes, so the rice is well over-cooked. Once the rice has been drained, add the rice flour and flaked sauce.
Place the mixture on a lined oven-tray and cook it in a pre-heated oven at 120 degrees for 45 minutes. Once the side has turned golden brown, scrap the rice crackers to form individual slices. Then, put them into a deep-fryer at 200 degrees and once they have puffed up, drain them on a paper towel.
Step 4
For the lemon mayonnaise, simply mix the lemon zest and juice through the Praise Whole Egg Mayonnaise.
Discover our range quality mayonnaise from Goodman Fielder Food Service, your trusted wholesale mayonnaise supplier.
Step 5
To assemble your dish, place a few rice crackers on a serving platter, top them with a small amount of prawn tartare and a few dollops of lemon mayonnaise. Add some dill and furikake to finish.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 |