Follow the numbers from package price to cost per serving.

You provide the purchase price and the usable amount in your recipe. MenuCostFlow compares the same recipe before and after a price change.

A sample you can check

A 10 kg package of chicken costs $60. If 80% is usable, 200 g of usable chicken in one serving costs $1.50. At $75 per package, that line costs $1.875 before display rounding, shown as $1.88. The change is 25%.

What the result means

Recipe quantities are usable net amounts. A different cooking yield changes the number of finished servings; it does not apply the same trimming loss twice. If a recipe uses a subrecipe, its cost flows through its actual output quantity. Weight and volume need a conversion you provide for that ingredient; the tool does not guess density.

What it does not decide

The calculation reflects the inputs you confirm. It does not fetch supplier prices, manage inventory, or tell you what to charge customers.