Venture LabRecipe and batch cost planner
Cost ingredients, packaging and your time. Turn a recipe into a realistic price per batch and per serving.
Preparing the workspace…
Recipe ingredients & costs
Batch cost sheet
Add ingredients and yield, then cost the recipe.
How it works
Convert units without guessing
Convert within mass, volume or item counts. Cups cannot convert to grams without ingredient density; weigh the ingredient or use matching measurement types.
How ingredient loss and margin work
10% handling loss divides ingredient cost by 0.9. Add labor and overhead per batch, packaging per unit. Target price = unit cost ÷ (1 − margin).
A simple recipe-cost example
Using 500 g from a 2.5 kg bag of flour priced at $5 costs $1. If total batch cost is $24 for twelve sellable units, each unit costs $2. A 40% margin requires a $3.33 price before sales or payment fees.
What this pricing model excludes
Taxes, selling fees and delivery are excluded. Add fixed expenses to overhead. This cost sheet does not assess nutrition, allergens or food safety.
How to use
Add ingredients with purchase quantities and recipe quantities, choose compatible units, then enter yield, labor and packaging.
What to check
Mass-to-volume conversions depend on the ingredient and are not inferred. Include your own overhead and spoilage assumptions.