Shiftmate
Recipe based food cost calculator
Calculate the recipe cost and food cost ratio from the amount of ingredients, package price, wastage and number of portions.
Prepared by:Shiftmate Product and Operations Team · Son kontrol:
Step by step usage
Enter actual period data
Replace the sample values with your own business's data for the same date range and the same unit of measure.
Read the result and assumptions together
The package price of each material is divided by the package quantity, and the material cost is calculated with the amount used and wastage. The ingredients are collected, divided into portions and proportioned to the sales price. Examine the result not just as a single number but for its sensitivity to change in inputs.
Save the scenario and measure again
Once you make a decision, write down the input and the date. Equalize the units of measurement. Update the waste from the actual data. Interpret the target rate by product and channel.
What does this tool calculate?
Calculate the recipe cost and food cost ratio from the amount of ingredients, package price, wastage and number of portions.
formula
Portion cost = total material cost including wastage / portion; food cost = portion cost / sales price × 100
Calculation method
The package price of each material is divided by the package quantity, and the material cost is calculated with the amount used and wastage. The ingredients are collected, divided into portions and proportioned to the sales price.
Worked example
Total prescription cost: 62.99 TL. Portion: 1. Sales price: 420 TL. Result: Food cost becomes approximately 15%. If packaging, energy or labor is not included, the result represents only the defined recipe cost.
How should the result be interpreted?
Equalize the units of measurement. Update the waste from the actual data. Interpret the target rate by product and channel
Common usage mistakes
Not converting kg and grams. Adding fire twice. Forgetting by-products and packaging
Limits of the model
The tool calculates the material cost based on the recipe; For full business profitability, labor, rent, taxes and channel expenses must be added separately.
Is your data safe?
Calculation and file analysis runs in your browser. The operation files you upload are not sent to a server by this tool.
Relevant official and technical resources
Frequently asked questions
Are food cost and gross profit the same?
No. Food cost is the material cost ratio; Gross and net profit are also affected by other cost items.
What should I do when the material price changes?
Update package price; portion cost and ratio are automatically recalculated. Keep dated records of regular price changes.