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PrimeCostHQ

Recipe Cost — what your number means

Add ingredients (quantity × unit cost) and the number of servings the recipe yields. Below the result you'll see your real cost driver, how a yield drift of ±1–2 servings moves per-serving cost, and a regional suggested price band.

Last reviewed: Last reviewed 2026-05-04

Calculator

Your context (used for regional benchmark)

Remembered on this device for next visit. Defaults are sensible if you don't change them.

Ingredients
Methodology & sources

Formula: total = sum(quantity × unit_cost); per_serving = total / servings.

If quantity is in grams, unit cost must be $/gram. The calculator does not convert.

Worked example: 500g flour @ $0.002/g + 200g butter @ $0.012/g + 150g sugar @ $0.001/g = $3.55 total ÷ 4 servings = $0.89/serving.

Suggested price band uses NRA segment guidance × BEA Regional Price Parities × BLS CPI-FAFH (12-month). See methodology — regional bands.

Source: ServSafe Manager textbook. See full methodology.

Not sure which number to focus on? Try the integrated review — one form, all four metrics.

Your real cost driver

Ingredients ranked by line cost. The top row is where a vendor price move hits hardest.

Ingredient Line cost Share
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Yield drift sensitivity

Real recipes rarely yield exactly the spec count — protein shrinkage, plating drift, batch variance. Here's how per-serving cost moves if your actual yield is ±1–2 servings off the baseline.

Servings Per-serving cost Δ vs baseline
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What this likely means

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    First step: —

    Diagnostic content is judgment based on common operator experience. Always verify against your books before acting. Methodology.