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Recipe costing template
Calculate ingredient cost per batch, cost per serving, and food cost percentage in Excel. The download includes a completed chicken rice bowl example and a blank sheet for your recipe. You can download it without an account.
Download the Excel template (.xlsx)Enter purchase prices and usable quantities
- Open the workbook. Use the Example sheet to check the formulas, then enter your data in Your recipe.
- Enter the pack quantity and pack cost for each ingredient. Use the same unit for the pack and recipe quantity in that row. Convert pounds to ounces or other units before entry.
- Enter usable yield as 80% when 20% of the purchased amount is trim loss. Enter 100% when there is no loss. Recipe quantity is the amount you use after trimming.
- Enter batch servings and the selling price per serving. Change yellow input cells and keep the formulas in the other cells.
The workbook has 20 ingredient rows. Blank results mean that a required input is missing or invalid. Zero is valid for a free ingredient; pack quantity, usable yield, servings, and selling price must be positive.
Worked example: 10 chicken rice bowls
These are synthetic USD prices for practice, checked October 9, 2026. Replace them with your supplier prices. The bowl sells for $10 in this example.
| Ingredient | Purchase pack | Pack cost | Usable yield | Recipe quantity | Line cost |
|---|---|---|---|---|---|
| Chicken breast | 20 lb | $60.00 | 80% | 4 lb | $15.00 |
| Rice | 25 lb | $25.00 | 100% | 2 lb | $2.00 |
| Broccoli | 10 lb | $20.00 | 90% | 3 lb | $6.67 |
| Oil | 128 fl oz | $12.00 | 100% | 4 fl oz | $0.38 |
Usable unit cost = pack cost ÷ pack quantity ÷ usable yield. Chicken costs $60 ÷ 20 lb ÷ 80% = $3.75 per usable lb. Four usable pounds cost $15.
The batch costs $24.04. Divide by 10 servings for $2.40 per serving. Divide the unrounded serving cost by the $10 menu price for 24.04% food cost. The sheet calculates with full precision; displayed line costs are rounded to cents.
This template covers ingredients. Add labor, packaging, overhead, and taxes separately when you assess the full cost of selling a dish. Ingredient cost subtracted from sales is not net profit.
Check a batch or keep recipes up to date
Use the recipe cost calculator for a quick batch calculation. Enter purchase cost per unit and waste percentage to reproduce the yield adjustment.
Read DishCost vs spreadsheets to compare manual templates with saved recipe costing. The software page explains ingredient price updates and the current account plans.
Try the public recipe demo