How do I work out the total ingredient cost?

Add up the cost of each ingredient used in the recipe. Use our Ingredient Cost Calculator to work out the cost of each ingredient from its packet price and the amount used. Then enter the total here.

Is cost per serving the same as the selling price?

No, cost per serving is just the ingredient cost. If you are selling food, you need to add overhead costs (electricity, packaging, your time) and a profit margin. A common rule is to multiply ingredient cost by 3-4 for a retail selling price.

How can I reduce cost per serving?

Buy ingredients in larger quantities where possible, use seasonal produce, substitute expensive ingredients with cheaper alternatives (e.g. chicken thighs instead of breast), and reduce waste. Increasing the number of servings also reduces per-serving cost as some ingredients don't scale linearly.

Should I include spices and seasonings?

For accuracy, yes. Spices may seem insignificant per recipe, but they can be expensive per gram. A teaspoon of saffron or vanilla paste adds noticeable cost. For everyday spices like salt and pepper, the cost is usually pennies per recipe and can be safely ignored.

What is a good cost per serving for home baking?

A typical home-baked cake costs £0.20 to £0.40 per serving in ingredients. Bread costs about £0.10 to £0.20 per slice. Premium ingredients (vanilla pods, good chocolate, nuts) significantly increase costs. If selling, multiply ingredient cost by 3-4x to cover time, energy, and overheads.

BakeCalcs

Cost Per Serving Calculator

Calculate the cost per portion from total ingredient costs and number of servings.

Total Ingredient Cost

Number of Servings

How We Calculate This

This is a straightforward division calculator, but it is surprisingly useful for budgeting, meal planning, and pricing baked goods for sale.

The Formula

Cost per serving = Total ingredient cost / Number of servings

Example

Total ingredient cost: £4.50
Number of servings: 8
Cost per serving: £4.50 / 8 = £0.56

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.