Recipe costing, one portion at a time
A worked example of ingredient quantities, usable yield and packaging, with a checklist for keeping your costs current.
By GullyBite · Practical guide
1. Measure the portion you actually serve
Write down the ingredients and quantities for one standard portion or one measured batch. Include oil, seasoning, garnish and anything routinely added during preparation. Use the same portion tool each time you check the recipe.
For a batch, record how many portions it actually produces. Divide the batch’s ingredient cost by that number. A recipe written for ten portions but serving eight has a different portion cost.
2. Align purchase units and usable yield
Convert the invoice price and the recipe quantity to matching units before multiplying. If an ingredient costs ₹80 per kilogram and a portion uses 100 grams, its cost is ₹8.
Use purchased quantity when trimming or cleaning removes part of an ingredient. In an illustrative 80% usable-yield example, 100 grams of usable ingredient requires 125 grams purchased: 100 ÷ 0.8. Measure your own yield; 80% is an example, not a target. Avoid adding the same loss again as a separate allowance.
3. Add each ingredient’s cost
Example calculation: the quantities and prices below are invented to demonstrate the method. They are not supplier quotations or a recommended recipe. Quantities are measured before cooking; use matching purchase units.
| Ingredient | Quantity | Purchase rate | Portion cost |
|---|---|---|---|
| Rice | 0.100 kg | ₹80 / kg | ₹8.00 |
| Lentils | 0.060 kg | ₹140 / kg | ₹8.40 |
| Vegetables | 0.120 kg purchased | ₹60 / kg | ₹7.20 |
| Oil | 0.015 litre | ₹160 / litre | ₹2.40 |
| Seasoning | Measured portion | Combined cost | ₹4.00 |
| Total ingredients | One portion | — | ₹30.00 |
4. Record what the total includes
If packaging costs ₹6 in this example, ingredients plus packaging total ₹36. That still excludes labour, rent, utilities, delivery costs, payment fees and other expenses. Ingredient cost alone does not tell you the profit from an order.
Keep the calculation dated and revisit it when supplier prices, portion sizes or yields change. Check a freshly prepared portion against the written recipe so the calculation stays connected to what is served.
- Record the source and date of each ingredient price.
- Keep purchase units and recipe units explicit.
- Update the batch yield when preparation changes.
- In GullyBite, confirm recipes and inventory are enabled for the outlet before setting them up.