Plate cost is the cost of every ingredient that goes on one plate. Getting it right means converting what you buy (cases, pounds, gallons) into what you serve (ounces, slices, portions), including what you lose along the way.
1. Start from the invoice price
Use the price on your most recent invoice, not the price you remember. Divide by the pack size to get a unit price.
Unit price = case price ÷ units in the case
Example (made-up numbers)
A 10 lb case of chicken thighs costs $32.50. Unit price = 32.50 ÷ 10 = $3.25 per lb.2. Adjust for yield
Trimming, peeling and cooking reduce weight. Yield is the share you can actually serve. Measure it yourself: weigh before and after prep a few times and take the average.
Usable cost = unit price ÷ yield
Example (made-up numbers)
After trimming and cooking, 1 lb of raw thighs gives 0.75 lb you can serve (75% yield). Usable cost = 3.25 ÷ 0.75 = $4.33 per lb.3. Cost each portion
Ingredient cost = usable cost × portion size
Example (made-up numbers)
A 6 oz portion is 0.375 lb. Cost = 4.33 × 0.375 = $1.62.4. Add everything on the plate
Include sauces, garnish, oil for cooking and the side. Small items add up. Many kitchens add a small allowance for things that are hard to measure, like salt or frying oil.
5. Re-check when prices move
A plate cost is a snapshot. When your supplier raises the price of an ingredient you use a lot, re-cost the dishes that use it. The recipe cost calculator does the unit and yield math for you.