Find the right calculator

Put a purchased case or pack price on a comparable unit basis.

• Purchase unit cost

Price a recipe withdrawal using matching units, a supplied conversion, or measured density.

• Ingredient line cost
• Recipe unit conversion cost
• Ingredient density cost
• Case-to-unit cost

Translate a service requirement into purchase quantities or whole packages using measured yield.

• Purchase quantity for servings
• Purchase units for service
• Required purchase quantity by yield

Compare two food forms by usable unit cost, with an explicit raw-yield option.

• Usable purchase-form comparison
• Raw versus prepped cost comparison

Add already priced ingredient lines for a recipe or prep batch.

• Recipe batch cost
• Subrecipe batch cost

Carry a prepared component into a parent recipe or allocate shared prep cost.

• Nested recipe cost
• Shared prep allocation
• Composite menu item cost

Allocate batch cost to servings, weight, volume, or pieces; compare portion and yield changes.

• Cost per serving
• Batch cost per weight
• Batch cost per volume
• Portion cost
• Cost per piece
• Subrecipe unit cost
• Portion-size cost impact
• Batch-yield impact

Scale named recipe ingredients together by a factor or target servings while retaining each unit.

• Recipe scaling
• Target servings recipe scaler

Find whole servings and remaining yield, set a finished quantity, or plan catering weight with an explicit reserve.

• Servings from yield
• Required yield
• Catering food quantity

Measure edible yield, trim waste, or loss-only cooked yield for a stated stage.

• Edible yield
• Trim waste
• Cook-loss yield

Apply a known yield to estimate usable quantity from a purchase.

• Usable quantity

Spread as-purchased unit cost over the usable output after a measured loss.

• Yield-adjusted unit cost

Value a proportional discarded share or sum separately recorded waste items.

• Proportional waste cost estimate
• Measured food waste cost

Compare replacement line costs or recalculate a recipe after one substitution.

• Ingredient substitution cost delta
• Substitution what-if recipe

Isolate the recipe cost change from an old and new unit price at fixed quantity.

• Ingredient price-change impact

Calculate an item or pour food-cost percentage, or compare the item ratio with a target.

• Food cost percentage
• Menu price target check
• Beverage pour cost percentage

Solve for an ingredient-scope target price or round an entered price to a chosen increment.

• Target food cost price
• Menu price rounding

Find the dollars or selling-price share remaining after ingredient cost only.

• Ingredient gross profit
• Ingredient gross margin

Price a declared cost base by markup or find the markup implied by a price.

• Markup pricing
• Implied markup

Combine separately entered ingredient and packaging costs, then check contribution or a target price.

• Ingredient-plus-packaging cost
• Direct-cost contribution
• Target direct-cost price

Allocate each packaging batch to its covered orders and add the separate per-order packaging amounts.

• Packaging cost per order

Cost a measured beverage pour using an explicit continuous or whole-pour allocation, with separately entered loss and mixer costs.

• Beverage pour cost

Reconcile period food use from inventory, purchases, and optional transfers against matching food sales.

• Period food cost percentage

Compare actual and theoretical food costs, then remove applicable documented adjustments.

• Actual versus theoretical food cost