Normalize purchase cost
Record the package price and quantity in the supplier’s unit.
unit cost = price ÷ quantityFree food-business costing workbench
Know what every portion costs. And what every sale leaves you.
Turn supplier packs, usable yields, labor, packaging, and channel fees into an honest portion cost and target menu price.
No sign-upLocal autosaveEditable assumptions
EXAMPLE · TAKEAWAYUSD
Ingredients$2.86
Labor + packaging$1.30
Target net price$6.21
Example only · not a benchmark
AP → EPYield-aware ingredient cost
4 channelsDine-in to delivery scenarios
8 currenciesGlobal-first inputs
100% visibleEvery formula and assumption
The margin workbench
From supplier pack to selling price.
Add what you buy, how much survives preparation, and what the sale costs. KitchenMargin keeps food cost and contribution margin separate.
01 · Ingredients
Build the batch
Line cost$15.00
Line cost$2.88
Line cost$3.16
02 · Price & channel
Test the sale
Transparent by design
The arithmetic stays inspectable.
Every result remains connected to the input that created it. Nothing is silently filled from an estimated benchmark.
Respect usable yield
Carry trim, cooking loss, and preparation waste into usable cost.
usable qty = purchase qty × yieldPrice the channel
Add labor, packaging, fixed charges, and percentage fees.
target price = cost ÷ (1 − fee − margin)Focused calculators
One job, one clear answer.
A better cost card
Food cost is not the same as margin.
A low ingredient percentage can still hide weak economics after labor, packaging, payment fees, and marketplace commission.
Understand margin- User input
- A value you entered for this calculation.
- Estimate
- A planning assumption, always visibly labelled.
- Measured
- A quantity recorded from a scale, receipt, or invoice.
- Verified
- Evidence reviewed against published rules.
Your next batch
Cost it before you price it.
No registration. Your working draft stays in this browser.
Open the workbench