Portion Cost Calculator
Enter the pack size you purchase (in grams, ml, or units), the price you pay for that pack, and the portion size you serve or use per dish. The calculator gives you the exact cost per portion - the foundation of accurate menu costing. Add multiple ingredients to build a full dish cost.
| Ingredient | Pack size | Pack price | Portion size | Yield % | Portion cost | |
|---|---|---|---|---|---|---|
- |
How to use this tool
- 1Enter the pack size in any unit - for example, 1000 for a 1kg pack entered as grams, or 6 for a pack of 6 individual items.
- 2Enter the price you pay for that pack.
- 3Enter the portion size you use per dish in the same unit as the pack size.
- 4Optionally enter the yield percentage if the ingredient loses weight during preparation (trimming, cooking) - leave at 100 if you use the ingredient as purchased.
- 5Read the cost per portion. Add ingredients one at a time to build a full dish cost.
Formula used
Example
Raw cost per gram: 0.009. With 90% yield (trim and skin loss), usable cost per gram is 0.01. Portion cost for 180g: 1.80. This is the food cost contribution of the salmon to the dish. Add the cost of accompanying sauce, vegetables, and garnish to get the full plate cost.
Cost per gram: 0.00625. Portion cost: 0.50. On a pizza with three toppings plus dough and sauce, this 0.50 mozzarella cost is the single largest ingredient. Tracking it precisely is important when cheese prices fluctuate.
Common use cases
- Building a full dish cost from individual ingredient portions to confirm the menu price is profitable
- Comparing the cost impact of different protein portion sizes (180g vs 200g vs 220g) on dish margin
- Recalculating portion costs when a supplier increases a pack price to decide whether to renegotiate or reprice
- Training kitchen staff to understand the cost implications of over-portioning
- Standardising portion costs across multiple sites to ensure consistent food cost percentages
Common mistakes
- Not accounting for yield - an ingredient that loses 20% weight during preparation costs 25% more per usable gram than the purchase price suggests.
- Using the retail price instead of your actual invoice price - trade prices differ from RRP and your actual cost is what matters.
- Ignoring small ingredients like oil, salt, and garnish - these add up to 5-10% of plate cost if not tracked.
- Not updating portion costs after a pack price change - build a habit of reviewing at least quarterly or when you receive a supplier price change notice.
Frequently asked questions
What is yield percentage and how do I calculate it?
Yield percentage is the proportion of an ingredient that is usable after preparation. A 1kg bag of potatoes that yields 800g after peeling has an 80% yield. Weigh your prep output against the raw input to find your kitchen's actual yield. Yield varies by technique, skill level, and produce quality.
Should I include oil, salt, and small spices in portion cost?
Yes, for accurate costing. These commodities are easy to overlook but collectively add 5-15% to actual plate cost. Group them as a 'seasoning and condiment allowance' if calculating individually is impractical - a flat 0.20-0.50 per plate is a reasonable estimate for most concepts.
How does portion cost relate to food cost percentage?
Food cost percentage = total plate cost / menu selling price x 100. Once you have the plate cost from all individual portion costs, divide by the selling price to get your food cost percentage. The Menu Item Profit Optimizer can then suggest the right selling price to hit your target percentage.
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