Sub-recipes are building blocks that you use in multiple dishes. Think of sauces, broths or marinades that are part of different main courses. To calculate the cost price of your final dish correctly, you first need to know what each sub-recipe costs per portion.
What are sub-recipes and why calculate them separately?
Sub-recipes are ingredient combinations that you prepare and then use in different dishes. Examples include:
- Demi-glace sauce that you serve with 3 different meat dishes
- Herb butter that you use for fish and steak
- Homemade mayonnaise for different salads
- Marinade for different grilled dishes
By calculating the cost price per portion of each sub-recipe separately, you get an accurate cost price for your final dishes.
💡 Example:
You make demi-glace sauce that you use with steak, lamb and duck breast. The sauce costs you €24.00 to make and you get 16 portions from it.
- Total sauce costs: €24.00
- Number of portions: 16
- Cost price per portion: €24.00 ÷ 16 = €1.50
You add this €1.50 to the cost price of each dish where you serve the sauce.
Calculate the total costs of the sub-recipe
Add up all the ingredients you need to make the sub-recipe. Don't forget:
- Main ingredients (meat, fish, vegetables)
- Herbs and spices
- Oil, butter, vinegar
- Wine or other liquids
⚠️ Note:
Also account for cooking losses. If you reduce 2 liters of broth to 1 liter, use the costs of 2 liters as your basis.
Determine how many portions you get
Measure or weigh how much finished product you have left after preparation. Divide this by the amount you use per portion.
💡 Example:
You make herb butter and get 800 grams of finished product. You use 25 grams per dish.
- Total finished product: 800 grams
- Per portion: 25 grams
- Number of portions: 800 ÷ 25 = 32 portions
Calculate cost price per portion
Divide the total costs of the sub-recipe by the number of portions you get from it.
Formula: Cost price per portion = Total costs ÷ Number of portions
💡 Example:
Making herb butter costs you €12.80 in ingredients and yields 32 portions.
- Total costs: €12.80
- Number of portions: 32
- Cost price per portion: €12.80 ÷ 32 = €0.40
Each time you use herb butter, you add €0.40 to your dish.
Add sub-recipe to main dish
Add the cost price of the sub-recipe to all other ingredients of your main dish. This gives you the total cost price.
💡 Example:
Steak with demi-glace and herb butter:
- Steak + garnish: €8.50
- Demi-glace (sub-recipe): €1.50
- Herb butter (sub-recipe): €0.40
Total cost price: €8.50 + €1.50 + €0.40 = €10.40
Account for shelf life and waste
Sub-recipes often have limited shelf life. If you regularly have to throw away spoiled product, add 10-15% extra costs for waste.
⚠️ Note:
Don't make batches that are too large if you won't use the sub-recipe quickly enough. Better to make it more often than to throw it away.
How do you calculate the cost price of a sub-recipe? (step by step)
Gather all ingredient costs
Add up all the costs of ingredients you need for the sub-recipe. Don't forget herbs, oil or other 'small' ingredients - they count too.
Measure the end result
Weigh or measure how much finished product you have left after preparation. Watch out for cooking losses in sauces and broths - you get less than you put in.
Calculate portions and cost price
Divide the finished product by the amount per portion to get the number of portions. Then divide the total costs by the number of portions to get the cost price per portion.
Add to main dish
Add the cost price of the sub-recipe to all other ingredients of your main dish. This gives you the total cost price of the complete dish.
✨ Pro tip
Make a list of all dishes in which you use each sub-recipe. This way you can immediately see the impact if the cost price of a sub-recipe changes.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I need to calculate the time for making sub-recipes separately?
No, you usually calculate labor costs over your total revenue. Focus on ingredient costs for sub-recipes. The time is already included in your total personnel costs.
What if I don't use up a sub-recipe completely?
Then add 10-15% waste to your cost price. Or make smaller batches that you fully use within the shelf life.
Can I also use sub-recipes for drinks like cocktails?
Yes, for example for syrups, infusions or homemade mixers. Calculate it the same way: total costs divided by the number of portions you get from it.
How often should I update the cost price of sub-recipes?
Check this monthly or when suppliers change their prices. Sub-recipes often affect multiple dishes, so an error has a big impact.
Do I need to include VAT in sub-recipes?
No, always calculate with purchase prices excluding VAT. You pay VAT on purchases but calculate food cost against selling price excluding VAT.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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