Workflow hub
Food Costing
Calculators and guides for recipe cost, food cost percentage, menu price, and margin checks.
3 tools / 3 guides
Explore hubCategories
Kitchen tool categories
Find calculators and guides by the kitchen workflow you are working on.
Workflow directory
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Each hub groups calculators and guides around a practical kitchen decision, from recipe cost to catering quantity planning.
Start here
Pick the category by the problem in front of you
Food Cost Tools categories are organized around operator workflows, not broad blog topics. Start with the decision you need to make, then move to the calculator or guide that supports it.
- If you need to check profit pressure, start with Food Costing.
- If you know item cost but need a menu price, use Menu Planning.
- If the portion count changed, use Recipe & Yield before costing.
- If invoice units and recipe units do not match, use Kitchen Conversions.
- If the job is event-based, use Catering to plan guest count and portions.
Comparison
Which category should you choose?
| User problem | Best category | Best starting point |
|---|---|---|
| What does this dish cost or margin look like? | Food Costing | Food Cost Calculator |
| What should I charge for this menu item? | Menu Planning | Menu Price Calculator |
| Which menu items are profitable and popular? | Menu Planning | Menu Engineering Calculator |
| How do I scale this batch up or down? | Recipe & Yield | Recipe Scaling Calculator |
| How do I convert pounds, ounces, cups, or quarts? | Kitchen Conversions | Kitchen Unit Converter |
| How much food do I need for this event? | Catering | Catering Portion Calculator |
Workflow summaries
What each hub is for
Food Costing
Use this hub when you need to check ingredient cost, portion cost, food cost percentage, or pricing pressure before changing a menu item.
Explore hubCatering
Use this hub for guest-count math, portion planning, buffet buffers, and catering quote checkpoints.
Explore hubRecipe & Yield
Use this hub when a recipe needs to scale up, scale down, or be checked against realistic production yield.
Explore hubKitchen Conversions
Use this hub when purchase units, prep units, and recipe units do not match and you need a quick conversion checkpoint.
Explore hubMenu Planning
Use this hub for menu price checks, recipe-cost workflows, and practical planning decisions that connect food cost with market fit.
Explore hub Workflow hub
Catering
Planning tools for guest counts, portions, buffet service, and catering price decisions.
3 tools / 2 guides
Explore hub Workflow hub
Recipe & Yield
Recipe scaling, batch yield, portion changes, and production planning for kitchen teams.
2 tools / 2 guides
Explore hub Workflow hub
Kitchen Conversions
Fast conversions for common kitchen units, batch changes, prep math, and purchasing checks.
2 tools / 2 guides
Explore hub Workflow hub
Menu Planning
Menu pricing, recipe costing, and planning support for restaurants and food businesses.
3 tools / 3 guides
Explore hubRecommended tools
Strong starting tools
Use these calculators when you want a quick practical starting point.
Live tool
Food Cost Calculator
Estimate food cost percentage and gross profit from item cost and selling price before making pricing decisions.
Usable Unit Cost = Package Cost / (Package Size x Usable Yield %)
Open calculator Live tool
Menu Price Calculator
Estimate a menu price from food cost and target food cost percentage.
Menu Price = Food Cost / Target Food Cost %
Open calculator Live tool
Menu Engineering Calculator
Analyze one menu item by food cost, gross profit, and weekly sales to see whether it is a Star, Challenge, Workhorse, or Underperformer.
Food Cost % = Food Cost / Selling Price x 100
Open calculator Live tool
Recipe Scaling Calculator
Scale an ingredient amount from an original yield to a new target yield.
New Amount = Original Amount x (Target Yield / Original Yield)
Open calculatorRecommended guides
Strong starting guides
Read these guides when you need the method behind the kitchen math.
How to Calculate Food Cost Percentage
Learn the food cost percentage formula, how to calculate it, and how to use the number when checking menu prices.
Read guideHow to Price Menu Items
Use food cost, target percentage, market position, and contribution margin to set better menu prices.
Read guideHow to Scale a Recipe
Scale recipe quantities up or down while protecting yield, quality, cook time, and prep workflow.
Read guide