How is recipe cost calculated?
Recipe cost is the sum of each ingredient line. A line is the share of the purchase price used in the recipe. Cost per portion is that total divided by the number of portions.
Formula
Line cost = purchase price × (amount used ÷ purchase amount). Grams convert with kilograms, and millilitres with litres. Grams do not convert to millilitres.
Lines are summed as exact ratios. The amount you see is rounded to kuruş, half-up. Use the recipe cost, not the sum of already rounded lines, when they differ by 0.01.
What stays outside the recipe cost
Rent, labour, energy and tax are not added. VAT is not split out. Delivery commission, packaging and extra charges are separate fields on the same page. Blank fields count as zero, so the recipe cost stays as calculated.
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.
- Selling price 25.00 TRY. Food cost: 1.00 ÷ 25.00 = 4.00%.
- Gross profit: 25.00 − 1.00 = 24.00 TRY. Gross margin: 24.00 ÷ 25.00 = 96.00%.
Questions
Do I need an account?
No. The recipe stays in this browser. Download the file if you want to open it on a phone.
What if the portion count is zero?
The result is withheld. Portion count has to be greater than zero.
Source: Foodmarj. Updated 9 October 2026.