Food Costing
Recipe Cost Calculator
Build up a plate cost from ingredients and quantities, then see the item food cost percentage against your menu price.
Inputs
Results
Yield-adjusted plate cost
RM 7.22
Item food cost %
27.8%
Contribution margin
RM 18.78
Plate cost = ingredient cost ÷ yield %. Item food cost % = plate cost ÷ menu price × 100.
Learn the concept
Stop calculating this by hand.
ESCOR's Profit Intelligence module tracks this automatically on your live data.