Recipe Costing Card
One card per dish: ingredients, quantities and costs add up to the cost per portion, so you can set a price that protects your margin.
A4, print-ready. Generated in your browser, no email required.
Recipe Costing Card
Dish: ________ Portions: ________ Selling price: ________
| Ingredient | Quantity | Unit | Unit cost | Line cost |
|---|---|---|---|---|
Preview — the PDF has more rows and repeats the header on every page.
How to use it
- Write every ingredient with the quantity used for the whole recipe, garnish included.
- Unit cost comes from your latest supplier invoice.
- Add the line costs and divide by the number of portions: that's your cost per portion.
- Food cost % = cost per portion ÷ selling price (net of VAT). Many restaurants target 25–35%.
Recipes and costs in one place
GrazieChef's recipe book keeps every recipe with ingredients and portions on the team's phones, so the kitchen makes each dish the way you costed it.
Frequently asked questions
What is a good food cost percentage?
Most restaurants aim for 25–35%; pizzerias and bars can be lower, fine dining higher. What matters is the cash margin per dish, not only the percentage.
How often should I update recipe costs?
Whenever a supplier changes prices, and at least every quarter.
Is there a calculator instead?
Yes, GrazieChef has a free food cost calculator and a menu price calculator in the tools section.