Add your ingredients and PrepSheet works out your cost per portion, gross profit %, food cost % and a suggested menu price — instantly. Free, no signup, and your numbers stay in your browser.
| Ingredient | Pack price (£) | Pack size | Used in recipe | Unit | Cost |
|---|
Tip: enter the pack you buy (e.g. price £8.50 for a 1000 g pack) and how much the recipe uses (e.g. 250 g). Keep pack size and amount used in the same unit.
Rule of thumb: many kitchens aim for ~30% food cost (≈70% GP). Drinks and sides usually run lower; premium proteins higher.
PrepSheet (launching soon) saves every recipe, scales them to any batch size, and keeps a supplier price book so a price rise updates every affected dish automatically. Join the early list — founding users get first access.
1. Cost every ingredient. For each one, take the price of the pack you buy and the pack size, then enter how much the recipe uses. PrepSheet works out the proportional cost.
2. Divide by portions. Total recipe cost ÷ portions = your true cost per plate.
3. Set your price from a target. Food cost % = ingredient cost ÷ sell price. To hit 30% food cost, price = cost ÷ 0.30. Gross profit % is the mirror image (GP% = 100 − food cost %).
4. Don't forget: this is food cost only. Labour, rent, packaging, waste and VAT come on top — that's why a healthy food cost % matters. Add a few % to ingredient costs to cover trim and waste.