Package-to-recipe math
Buy by the case, pound, gallon, or dozen. Use a different compatible unit in the recipe.
Food-cost clarity in minutes
Early access · checkout coming soonKnow what every
plate earns.
Operators need to know what a dish costs per serving and what to charge before it reaches the menu.
PDF, photo, CSV or textSigned-in workspace syncOne dish is free
Live calculator
Cost your first dish.
Use the example or replace it with your own numbers. Results update as you type.
IngredientPackageRecipe usesLine cost
per
per
per
per
A focused first tool
One pricing decision.
Nothing between you and the answer.
A price you can act on
Compare today's price with the price required to hit your food-cost target.
A clean costing record
Print the inputs and result for your files without building a spreadsheet first.
Not included in early access: inventory, invoice processing, nutrition or allergen claims, labor scheduling, POS integrations, purchasing, and team training.
After the free dish
Cost the menu
without buying a suite.
Choose a one-time menu pack for a single costing project, or a subscription when you revisit recipes and prices throughout the year.
Menu Costing Pack
$29 one time
- 1 menu with up to 10 dishes
- Printable costing sheets
- Ingredient and menu summaries
Active Menu
$15.83 / monthBilled $190 yearly · two months free
- Unlimited menus and dishes
- Reusable ingredient prices
- Spreadsheet import and menu margin view
- Features released to Active Menu while subscribed
Committed next releasesReusable ingredient library · CSV/spreadsheet import · menu margin overview
Deliverable extensions of the existing costing model. Live inventory, invoice scanning, and POS integrations are being evaluated and are not included promises.
Straight answers
Before you put it on the menu.
Does this include labor and overhead?
No. The result covers ingredient and packaging inputs entered here. Labor, overhead, tax, delivery, and channel fees still need to be considered.
Can package and recipe units be different?
Yes, when they are compatible. For example, buy chicken in pounds and use ounces, or buy sauce by the gallon and use cups.
Do I organize this by dish or by menu?
You cost each dish because recipes and yields belong to a dish. Menus group those dishes for imports and margin review, while confirmed ingredient prices can be reused everywhere.
Is this a nutrition or allergen calculator?
No. PrepMargin makes no nutrition, food-safety, or allergen claims. Those compliance-sensitive calculations are outside the current product.
Can I subscribe today?
Not yet. PrepMargin is in early access, and checkout will open only after the payment and entitlement flow passes owner review.