Restaurant scenarioExample 1
Soup batch: 12 bowls
A soup batch costs $48 and yields 12 bowls. Portion cost = 48 ÷ 12 = $4.00 per bowl with no waste adjustment.
Food cost
Portion Cost Calculator
Calculate cost per serving from total recipe cost and number of portions. Optional waste % adjusts for prep loss. See base cost, adjusted cost, and a quick interpretation.
Portion cost formula
Formula
Cost per portion = Total recipe cost ÷ Number of servings Adjusted cost = Cost per portion ÷ (1 − Waste % ÷ 100) Waste cost per portion = Adjusted cost − Cost per portion
What it means
Divide the full batch ingredient cost by how many portions it makes for the base cost per serving. When you add waste %, the calculator spreads prep or plating loss across usable portions so the adjusted figure reflects true cost.
Good to know
- Total recipe cost includes all ingredients in the batch.
- Servings match actual plated output, not theoretical maximum.
- Waste % is optional; leave blank when not tracking loss.
Ideal range
- Labor, packaging, and overhead are not included.
- Does not replace full recipe costing — use the Recipe Cost Calculator to build total batch cost first.
Variables
- Total recipe costBatch ingredient cost
- Sum of all ingredients for the full recipe batch.
- Number of servingsPortions per batch
- How many plates, bowls, or servings one batch produces.
- Waste %Prep/plating loss
- Optional. Percent of product lost to trim, spoilage, or over-portioning before the guest receives it.
Worked examples
Real numbers through the same formula this tool uses.
- 1
- 2Restaurant scenarioExample 2
Entrée with 10% waste
$100 batch, 10 servings → $10 base per portion. With 10% waste, adjusted = 10 ÷ 0.9 = $11.11 per portion.
How to use this calculator
Three steps from batch cost to cost per portion.
Enter total recipe cost
Use the full ingredient cost for the batch — from a recipe cost sheet, invoice, or the Recipe Cost Calculator.
Enter number of servings
Count how many portions the batch actually makes. Optionally name the portion for your team.
Add waste % (optional)
If prep or plating loss matters, enter waste as a percent. Review base vs adjusted cost and the interpretation.
How to interpret portion cost
Portion cost is the bridge between recipe costing and menu price.
Base cost per portion
Divide total recipe cost by servings. This is the minimum ingredient cost for one plate before waste, labor, or overhead.
Waste adjustment
When you enter waste %, adjusted cost spreads lost product across usable portions: Adjusted = Base ÷ (1 − Waste% ÷ 100).
Using it for pricing
Compare adjusted portion cost to menu price for dish-level food cost %. Pair with the Food Cost Percentage Calculator for period checks.
Best practices
Keep portion math consistent with how the kitchen actually plates.
Count real portions
Recipe yield should match plated output, not theoretical maximum. A batch that yields 11 bowls in practice should use 11, not 12.
Refresh recipe cost first
Portion cost is only as accurate as total recipe cost. Re-cost recipes when supplier invoices change.
Track waste honestly
Use waste % from prep sheets or spot checks. Underestimating waste makes portion cost look cheaper than reality.
Name your portions
Optional portion names help chefs and managers align on the same spec — bowl vs cup vs half-pan.
Common mistakes
Errors that make portion cost misleading.
Using theoretical yield
Dividing by a yield you hope for instead of what the line actually produces understates cost per portion.
Forgetting garnish and sides
If garnish ships with the dish, include it in recipe cost before dividing by servings.
Ignoring prep waste
Trim, spoilage, and over-portioning belong in waste % or in an updated recipe cost — not ignored.
Mixing batch sizes
Cost a specific batch size consistently. Doubling a recipe may not double yield if equipment limits batch size.
References & related tools
Other calculators in the food cost cluster.
Recipe Cost Calculator
Build total recipe cost ingredient by ingredient before dividing into portions.
Food Cost Percentage Calculator
Check period-level food cost % once portion targets are set.
Food cost calculator category
Browse all food cost tools in one hub.
Frequently asked questions
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