Cost a dish. Price it with confidence.
Enter ingredient pack prices, see cost per portion, then scale and print a prep sheet. Figures exclude VAT and overheads.
What changedingredient price moves in the last 30 days
No price changes in the last 30 days.
Your recipes
Scale your batchset the original and target yield first
Ingredientsenter the pack you buy and how much the recipe uses
| Ingredient | Pack price (£) | Pack size | Used | Unit | Cost |
|---|
Keep pack size and amount used in the same unit (e.g. £8.50 for a 1000 g pack, used 250 g). Add a few % to cover trim and waste.
Costing
Rule of thumb: many kitchens aim for ~30% food cost (≈70% GP). This is food cost only — labour, rent, packaging, waste and VAT come on top.
Scaled prep sheetreview, save and print the batch
| Ingredient | Quantity |
|---|
Ingredients
| Ingredient | Unit | Pack size | Pack price (£) | Updated | Dishes |
|---|
Add an ingredient in a recipe to start your price book.
Editing the pack price or pack size here updates every recipe row linked to this ingredient, and adds one line to its price history below.
Your recipes stay in your browser unless you sign in, and then only the recipe book is stored — see the privacy page. Figures are guidance only, exclude VAT, and don't constitute financial advice.
More
Your recipes stay in this browser. Sign in only if you want cloud saving.
Your databring a costing spreadsheet in, or take your book out
Export writes one CSV with two sections — your recipes (ingredient, cost per portion, target) then your ingredient pricebook. Import reads a CSV with name,unit,pack,price columns (a header row is required); you see exactly what will change before anything is applied, and nothing is ever deleted.
Costing figures exclude VAT, labour, rent, packaging and waste.