Calculate portion costs instantly. Professional tool for menu pricing, profit optimization, and cost control.
The portion cost is the cost of ingredients divided by the number of portions produced:
| Item | Value | Description |
|---|---|---|
| Total Recipe Cost | $12.50 | Total cost of all ingredients |
| Number of Portions | 4 | Total servings the recipe produces |
| Portion Cost | $3.13 | Cost per individual serving |
| Suggested Menu Price | $12.50 | Based on 30% food cost ratio |
| Profit per Portion | $9.37 | Revenue minus portion cost |
Your portion cost of $3.13 is Efficient compared to industry standards.
Portion costing is the process of calculating the cost of ingredients required for a single serving of a dish. It involves dividing the total recipe cost by the number of portions the recipe produces.
The formula for portion costing is: Portion Cost = Total Recipe Cost ÷ Number of Portions. This ensures accurate cost tracking for menu pricing and profitability analysis.
Successful restaurants typically aim for a food cost percentage of 28-35% of menu price. This means if your portion costs $3.13, your menu price should be around $10.43-$11.18 to meet industry standards.
A recipe costs $15.00 to prepare and yields 6 portions. What is the portion cost?
Using the formula: Portion Cost = Total Recipe Cost ÷ Number of Portions
Portion Cost = $15.00 ÷ 6 = $2.50
The correct answer is b) $2.50
Portion costing helps determine the cost of a single serving for accurate menu pricing.
If a recipe costs $8.00 and serves 4 people, what would be the total cost to serve 12 people?
First, find the portion cost: $8.00 ÷ 4 = $2.00 per portion
Then, multiply by new number of portions: $2.00 × 12 = $24.00
The correct answer is b) $24.00
When scaling recipes, multiply the original cost by the factor of increased portions.
If a portion costs $3.00 and the restaurant aims for a 30% food cost percentage, what should be the menu price?
Menu Price = Portion Cost ÷ Food Cost Percentage
Menu Price = $3.00 ÷ 0.30 = $10.00
The correct answer is b) $10.00
Menu price = Portion cost ÷ Desired food cost percentage to maintain target profitability.
Q: How frequently should I calculate portion costs and why is it important?
A: Portion cost calculation frequency depends on your operation:
Recommended Schedule:
Importance:
Restaurants that update portion costs monthly see an average improvement of 2-4% in profit margins compared to those who only update quarterly.
Q: Should portion costing include waste and shrinkage in addition to ingredient costs?
A: Yes, accurate portion costing should account for waste and shrinkage:
Types of Waste to Consider:
Calculation Methods:
Typical Waste Percentages:
Factoring in waste typically increases portion costs by 5-15% but provides more accurate pricing.