SendOrder · Costing Tool

Cost it, price it, know what to sell.

Work through it in order: cost your dish, check your price against it, add up what your business spends each month, then see what you need to sell to stay healthy.

01

Cost your dish

Add every ingredient that goes into one serve, then your prep time.

Ingredient Qty Unit Unit cost Line total
min
$
Direct cost per dish $0.00
Ingredients $0.00 + labour $0.00
02

Set your price

What do you actually charge for this dish?

$
%
Most menus aim for 28–32%.
Your food cost —
Enter a selling price above to see your margin.
0% Target: 30% 100%
You keep (margin)$0.00
Recommended price$0.00
Saved to your recipe list below.

Saved recipes

Cost and price a dish above, then save it here — build up a full menu, then download each recipe or all of them as a PDF.

⚠ Recipes aren't stored anywhere — they only exist in this browser tab. Download the PDF for each one before you close or refresh this page, or they'll be lost.
03

Your monthly expenses

Everything it costs to run the business each month — not including food/ingredient cost.

$
$
$
$
$
Staff wages beyond this dish's prep time.
$
$
Total monthly expenses $0.00
Rent, outgoings, internet, subscriptions, labour, debts and other combined — food cost isn't included here.
04

What you need to sell

Based on your monthly expenses, here's the sales level that keeps them at a healthy share of revenue.

Target expenses share of sales A common healthy range is 15–25% of sales.
%
You need to sell (per month) $0.00
Add your monthly expenses above to see this.
Per week$0.00
Sales at your dish price—

Estimates only — a starting point for pricing and budgeting decisions, not financial or tax advice.