Portion Cost
Cost of a single serving from a batch.
Formula
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Example
$48 batch, 12 portions: C_p = $4
How it works
This formula finds the price of one portion by dividing the total cost of the whole batch by how many portions it makes. It works because the batch cost is shared evenly across all servings, so each portion carries an equal share of the ingredients and production cost. This is useful for pricing menu items, checking profitability, and comparing the cost of recipes.
When to use it
Use this when you know the total cost of a recipe or batch and want to know the cost of one serving. It is common in catering, bakery production, meal prep, and restaurant costing.
Worked example, step by step
A soup batch costs $36 in total and makes 9 portions. C_p = C_total / n C_p = 36 / 9 C_p = 4 Each portion costs $4.
Common mistakes to avoid
- dividing by the wrong number, such as recipe yield instead of actual portions
- forgetting to include all batch costs like ingredients, packaging, or garnishes
- mixing up cost per portion with selling price per portion
Did You Know?
Accurate portion cost is impossible without weighing yields — guesswork quietly erodes margins.
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