Free kitchen calculator tools: food cost, recipe scaling & yield
Three calculators every kitchen should have on hand. Free, no signup, no email gate.
Three numbers run a kitchen: what a dish costs to make, how a recipe scales to a different headcount, and how much of an ingredient actually ends up on the plate after trimming. Whether you're sketching a menu, prepping for a 50-person event, or just curious whether homemade pasta beats supermarket prices, these three calculators are the ones to keep in your bookmarks.
Unlike the gated calculators behind sign-up walls on competitor sites, these run entirely in your browser, with no login, no email, and no upsell screen between you and the answer. The same formulas power Cucinovo's full recipe costing engine, so what you see here is exactly what the product uses at scale.
Which calculator do I need?
| If you want to… | Use the… |
|---|---|
| Know if a dish is profitable | Food Cost Calculator → |
| Scale a recipe for a different number of servings | Recipe Scaler → |
| Know the real cost of an ingredient after trim & waste | Yield Calculator → |
Food Cost Calculator
Calculate food cost percentage, gross margin, and recommended selling price from ingredient costs. Accounts for waste and trim loss.
Open calculatorRecipe Scaler
Scale any recipe up or down by changing the number of servings. Smart unit conversion turns 1500 g into 1.5 kg automatically.
Open calculatorYield Calculator
Calculate edible portion, yield percentage, and true cost per usable unit after trim and waste. Visual breakdown included.
Open calculatorFrequently Asked Questions
Need more than a calculator?
Cucinovo does all of this automatically across your entire recipe collection. Track costs, scale portions, and manage waste in one place, powered by the same engine behind these calculators. See how recipe costing works →