Restaurant recipe costing: units, yield and portions
Calculate restaurant recipe costs from current pack prices, usable quantities and portion sizes. Check kitchen practice before using the result for pricing.
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Published 2026-09-10
Updated 2026-10-01
Summary
Recipe costing depends on current prices, comparable units, usable yield and the portion actually served.
Confirm the recipe being served
Write down ingredients, sauces, garnishes and batch components with the kitchen. Record the working portion and date. A recipe file that differs from actual preparation will produce an unreliable comparison.
Convert pack prices into usable unit costs
Record purchase quantity and the amount usable after preparation. For example, a fictional $30 pack yielding 6 kilograms has a usable cost of $5 per kilogram. A portion using 150 grams of that ingredient costs $0.75 before other ingredients.
Calculate the batch and portions
Multiply each usable unit cost by its recipe quantity, add the ingredients and divide by the batch’s usable portions. Retain the invoice reference and the kitchen-confirmed yield.
Use the result with sales mix and operating costs
Ingredients are one cost of serving the dish. Labor, waste, overhead and sales mix also affect the business result. Investigate changed prices or portions before management changes the menu.
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