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.
POACHED EGG YOLK IN WARM OLIVANI PURE OLIVE OIL
Method
QBA CIABATTA SOLDIERS
1 small QBA ciabatta, cut into thin pieces about 1cm wide 60ml (¼ cup)
Olivani Pure Olive Oil
Flaked sea salt
POACHED EGG YOLKS
500ml (2 cups) Olivani Pure Olive Oil
4 very fresh eggs
Flaked sea salt and white pepper
TO FINISH
2 tsp truffle oil
1 tsp finely grated parmesan
Small micro chervil
Flaked sea salt and cracked black pepper
- Preheat oven to 190°C fan-forced. Lay the QBA ciabatta slices on a baking tray, drizzle generously with Olivani Pure Olive Oil and season with flaked sea salt. Bake for 10 to 12 minutes, turning once, until golden and completely crisp. Set aside.
- Pour the Olivani Pure Olive Oil into a small, deep saucepan – it should be deep enough to submerge an egg yolk. Heat the oil over the lowest possible flame to exactly 65°C, using a thermometer to monitor. Maintaining this temperature is the key to the dish.
- Carefully crack each egg and separate the yolk from the white, keeping the yolk intact. Gently lower each yolk one at a time into the warm oil using a slotted spoon, working in batches if needed to avoid crowding. Poach the yolks for 4 to 5 minutes, very gently basting the tops with warm oil using a spoon, until the outer surface is just set but the yolk is still completely liquid inside. Remove carefully with the slotted spoon and place each yolk into a shallow warmed bowl.
- Spoon a little of the warm infused Olivani Pure Olive Oil around each yolk. Drizzle over the truffle oil, scatter the finely grated parmesan and micro chervil over the top. Season with flaked sea salt and white pepper.
- Serve immediately with the ciabatta soldiers on the side for dipping.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
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| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| each | $ | each | $ 0.00 |