Free Tool

Know Your True Food Cost (AP → EP)

Price recipes accurately with yield-adjusted ingredient costing, density-aware unit conversion, and instant food cost % + suggested menu pricing. Works offline. Free to use.

Start Costing Recipes See Features
Recipe Cost Calculator showing a recipe list with per-unit cost, food cost percent, and margin

Built for Chefs, Bakers, and Owners

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Stop Underpricing

Accurate costing accounts for trim loss and cooking yield so you can set prices confidently.

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AP → EP Yield Math

See true costs after waste with clear yield breakdowns and “AP needed” guidance.

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Unit Conversion (with Density)

Convert between grams, ounces, cups, liters, and more. Volume↔weight uses ingredient density when available.

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Baker’s Percentages

Display baker’s % and hydration for bread formulas so scaling is fast and consistent.

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Menu Pricing Suggestions

Set a target food cost % and get suggested menu prices automatically.

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Privacy First

Everything runs locally in your browser. Your recipes and costs stay on your device.

What You Can Do

Recipe Costing with Yield Adjustments

Compute true ingredient costs after trim and cooking yields, with a clear cost breakdown by ingredient.

  • AP (no-waste) vs EP (true) cost shown side-by-side
  • Ingredient contribution % to total cost
  • Suggested menu price based on target food cost %
Recipe editor with ingredient list and cost summary card

Kitchen-Friendly Scaling

Scale a recipe up or down without redoing math — quantities update proportionally.

  • One-tap 0.5x / 1x / 2x scaling
  • Scale directly to a target yield amount
  • Costs update instantly
Recipe editor showing scaling controls and updated quantities

Manage Ingredients and Prices

Keep your ingredient database current with purchase units, yields, density, and pricing.

  • Edit custom ingredients (units, yield factors, density)
  • Update prices for built-in ingredients
  • Export/import ingredient data
Manage ingredients table with prices and yields

Common Questions

AP (As Purchased) is what you buy. EP (Edible Portion) is what you can actually use after trim and cooking loss. This calculator adjusts costs using yield so your recipe costs reflect reality.
Yes — when an ingredient has a density value, the calculator can convert between volume and weight. If density is missing, it will warn you and use a default assumption so you can keep working.
Yes. Turn on “Show baker’s percentages” in Settings to see baker’s % per ingredient and hydration for formulas containing flour and water.
No. Recipes and ingredients are stored locally in your browser. Nothing is sent to a server.

Ready to Cost Your Menu Accurately?

Free to use. No signup required. Works offline.

Launch Recipe Cost Calculator