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Food & Shopping

Portion Cost Calculator

Estimate cost per portion from total ingredient cost and number of portions.

This is a simple food cost estimate, not a full catering margin calculator.

Notes and next steps

How it works

Estimate cost per portion from total recipe cost, portions and optional overhead.

Formula used: Cost per portion = (total cost + overhead) ÷ portions.

Worked example

£12 of ingredients plus £2 overhead for 8 portions is £1.75 per portion.

Common mistakes
  • Forgetting small ingredients.
  • Ignoring packaging or energy if relevant.
  • Confusing cooked portions with recipe servings.
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