Food Costing
Recipe costing, yield adjustments and menu engineering.
About this topic
Food Costing calculators are built for foodservice, bakery, deli, hot food and any retailer that turns raw ingredients into finished product. They handle yield loss, labour, packaging and overhead — the costs that hide between supplier invoice and shelf price.
Why it matters
Food cost is the largest controllable cost in foodservice. A one-point creep in food cost (from supplier inflation, yield drift or recipe drift) wipes out an equivalent point of net margin almost dollar for dollar. Re-costing recipes whenever ingredient prices move is the basic hygiene of a profitable food operation.
Calculators in this category
Explore related categories
Retail Finance
Profitability, margin and income statement tools for retail operators.
Retail Operations
Day-to-day store KPIs that drive sales, basket and conversion.
Inventory Management
Stock turn, days on hand, GMROI and replenishment math.
Restaurant Management
Foodservice KPIs: prime cost, cover targets, menu mix.
Labour Management
SPLH, labour cost %, scheduling and productivity math.
Pricing
Pricing strategy, markdowns, promotions and competitive math.