Free food cost calculator
Cost a recipe, adjust for yield and VAT, and see the menu price needed to hit your target food cost. AED-based, no email required.
The EYP Ops food cost calculator is a free AED-based planning tool that converts ingredient purchase prices, batch quantities, yield loss and VAT into cost per portion, gross profit and target menu price.
Recipe setup
Ingredient costing
Purchase price is divided by pack quantity, yield adjusts usable cost, then the batch total is divided by portions. Menu price is converted to net sales before margin calculations.
This is a planning tool. Inside EYP Ops, recipes, invoices and sales are reconciled through the ledger.
How we calculate this
Ingredient cost = purchase price divided by pack quantity, adjusted by yield, multiplied by recipe quantity. Net selling price removes VAT before gross profit and food cost percentage are calculated. Read more in our methodology page.
Estimate only. In EYP Ops production reports, these numbers are reconciled against invoices, recipes, sales and stock movement ledger records.