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What does this dish cost?

Cost one recipe or batch, then see the ingredient cost of each portion.

Invented recipe and prices, for demonstration only. Enter every ingredient in your actual recipe.

Your recipe

Ingredient 1

Use the same unit for both quantities. 1kg = 1,000grams; 1litre = 1,000millilitres. More than one pack is allowed.

Ingredient 2

Use the same unit for both quantities. 1kg = 1,000grams; 1litre = 1,000millilitres. More than one pack is allowed.

Ingredient 3

Use the same unit for both quantities. 1kg = 1,000grams; 1litre = 1,000millilitres. More than one pack is allowed.

Allow for ingredient loss

Use only if recipe quantities are usable amounts, and purchase prices include trimming/spoilage loss. Do not add it when waste is already counted. Applies to all ingredients.

Ingredient loss included: 0%.

Your ingredient cost

Ingredients per portion

BZD 3.58

Batch cost: BZD 14.30 for 4 portions.

Use the pricing calculator ↗

Enter this as “Ingredients per portion” under Restaurant. Then add labor, packaging, fees and this dish’s share of overhead.

Ingredient breakdown & method

Rice: BZD 1.80 per batch.

Fish: BZD 12.00 per batch.

Oil: BZD 0.50 per batch.

Ingredient cost = purchase cost × quantity used ÷ quantity purchased. Loss adjustment divides each cost by (1 − loss percentage). Sum all ingredients, then divide by portions. Calculations keep full precision; displayed amounts round to cents, so displayed rows may differ slightly from the total.

This is ingredient cost, not a selling price or profit. Check portion size, recipe yield and current purchase prices. Add omitted ingredients and garnish.

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