Portion cost
How is portion cost calculated?
Portion cost is the full ingredient cost of the recipe divided by the number of portions it yields. The selling price is not part of that division.
Formula
Portion cost = recipe cost ÷ number of portions.
Each ingredient line is calculated first, the lines are summed, then the total is divided. If the portion count is 1, portion cost equals recipe cost.
Example
- 1 kg flour costs 40.00 TRY. The recipe uses 250 g.
- Line cost: 40.00 × (250 ÷ 1000) = 10.00 TRY.
- 10 portions. Cost per portion: 10.00 ÷ 10 = 1.00 TRY.
Questions
Is a portion the same as the recipe amount?
No. The recipe amount is how much of one ingredient you use. The portion count is how many plates that recipe yields.
Can I enter half a portion?
A decimal portion count is allowed. Zero is not.
Source: Foodmarj. Updated 9 October 2026.