Scale a recipe to any batch
Enter the original yield and target yield to scale every ingredient together, then save and print the prep sheet. Free, no signup, runs in your browser. Recipe costing remains available as a useful secondary panel.
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 |
|---|
Need an offline workbook after scaling? Get the recipe scaler spreadsheet → Or use the free prep-sheet template.
Recipe scaling, clearly calculated
Scale factor = target yield ÷ original yield. Each scaled quantity is original quantity × scale factor. For example, 6 portions → 24 portions is ×4: 500 g chicken becomes 2 kg, 2 onions become 8, and 250 ml stock becomes 1 L. With linear inputs, cost per portion stays unchanged while the batch cost multiplies by four.
Scaling is not always linear: salt, spices, leavening and gelatine may need chef judgement, while vessel capacity and cooking time must be checked for the new batch. This tool saves recipes in the browser; clearing browser data or switching devices changes availability. Sign in above only if you want the recipe book on every device.
For full ingredient costing use the food cost calculator; for trim or cooking loss use /yield-calculator. Need a ready-made offline workbook? See the recipe scaler or free prep-sheet template.
If a supplier price changedsee which dishes moved, from your own prices
Pick an ingredient you already use and type the new pack price. PrepSheet lists every dish that uses it and how the cost and GP would move if you kept today's suggested menu price. There is no live supplier feed.
A supplier price changed — which dishes moved?
Use the report above: type the new pack price for an ingredient you already use, and see every dish whose cost and GP would move if you kept today's menu price. Your prices, your book — not a live feed. Join the list if you want a note when more of this ships.
How to cost and scale a recipe (quick guide)
1. Cost every ingredient. Enter the price and size of the pack you buy, then how much the recipe uses. PrepSheet works out the proportional cost.
2. Set the yield. Tell it how many portions the recipe makes — that gives you cost per portion and lets you price from a target food cost or GP.
3. Scale to your batch. Type how many portions you actually need (or tap ×2/×3). Every ingredient quantity scales and you get a clean prep sheet to print for the line.
4. Save it. Each recipe is kept in your browser, so your costed recipes are there next time. Nothing is uploaded unless you sign in, and then only your recipe book.
Recipe costing & scaling FAQ
How do I cost a recipe?
For each ingredient, enter the price and size of the pack you buy and how much the recipe uses. The tool works out the proportional cost of each, totals the recipe, and divides by your yield to give cost per portion. It also shows food cost %, gross profit and a suggested menu price.
How do I scale a recipe up or down?
Enter how many portions you need in the "Scale to" box, or tap ×2/×3/×5. Every ingredient quantity and the batch cost recalculate instantly, and you get a printable prep sheet with the scaled amounts. Cost per portion stays the same — only the batch total changes.
Does it save my recipes?
Yes — every recipe is saved in your browser, so they're there when you come back, and nothing is uploaded to a server. (Clearing your browser data or using a different device will start fresh.) If you want the same book on your phone and the office computer, sign in with your email at the top of the page: your recipe book is then also kept on the server, and you can delete it and the account in one click.
Is it free?
Completely free, no signup and nothing to install. If you'd rather work in a spreadsheet, there are ready-made Excel templates — including a recipe scaler and full food-cost workbook — in the shop.
Does it include VAT?
No — figures are ingredient (food) cost only and exclude VAT. In the UK most restaurant food carries 20% VAT, so your menu price has to cover VAT, labour, rent and waste on top of food cost.
Need to measure trim before scaling a recipe? Use the AP-to-EP yield calculator. 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.