Recipe Cost and Price Calculator
Cost one unit from your weighed recipe, then build the price from it: cost per unit made, cost per unit sold after wastage, your supplier price from a margin, the retailer’s shelf price and VAT. Mark every mass as purchased or usable. Practice only. Nothing you type here is sent to ASC, and your draft is kept on this device.
This calculator is the costing step, Module 2, of Introduction to Food Product Development (NPD), an 8 hour online course, R1 950.
One row per ingredient. Say whether the quantity is the mass you bought (before peeling and trimming) or the usable mass that goes into the pot. Usable yield is the percent of the bought mass you can use.
On a phone, scroll the table sideways.
| Ingredient | Quantity (g) | That quantity is | Price paid (R) | Pack size (g) | Usable yield (%) |
|---|
Only whole units count. A part-filled jar is not a unit.
Margin is profit as a share of the selling price. The retailer works its margin on its own selling price, before VAT. Real retailer margins are set in each supplier agreement, so ask the buyer.
Write your own figure for each step before the calculator shows its own. It tells you which ones land inside 1 percent.
This calculator is the costing step, Module 2, of Introduction to Food Product Development (NPD), ASC’s 8 hour online course. In the course you take one kitchen recipe through a written brief, a weighed formula and this costing, a safe-by-design check, a corrected first label and the legal route to a retail shelf, and you finish with a launch decision you can defend. R1 950.
See the course