Schools Recipe Costing Template


Use this template to work out the cost of making a food or drink item. Set a suitable selling price to make a profit for your food service.

Person writing on a notepad and typing on a calculator

Example: Chicken burger

Recipe/menu item: Chicken burger
Number of serves: 12 and 24

Step 1: Ingredient and package costing

Number of serves: 12Number of serves: 24
Lean chicken mince1kg$11.002kg$22.00
Bread crumbs¾ cup (100g)$0.311 1/2 cups (200g)$0.62
Egg1 egg$0.502 eggs$1.00
Fresh mixed herbs¼ cup (30g)$4.001/2 cup (60g)$8.00
Onion1 onion$0.522 onions$1.04
Apple1 apple$0.812 apples$1.62
Carrot1 small carrot$0.372 small carrots$0.74
Zucchini1 small zucchini$1.242 small zucchini$2.48
Grainy bread rolls12 rolls$6.0024 rolls$12.00
Cos lettuce12 leaves$1.5024 leaves$3.00
Tomatoes10 tomatoes$3.9020 tomatoes$7.80
Disposable plates12$1.8024$3.60
Total cost$31.95$63.90

Step 2: Product costing

Recipe/menu item: Chicken burger

Total cost (of ingredients and packaging)$63.90
Number of serves24
Cost per serve (total cost divided number of serves)$2.66
Selling price per serve$4.79
Profit per serve$2.13
Date last reviewed22 June 2018

For more information please phone 1300 22 52 88 or email

Except where otherwise indicated, the images in this document show models and illustrative settings only, and do not necessarily depict actual services, facilities or recipients of services. This document may contain images of deceased Aboriginal and Torres Strait Islander peoples. In this document, ‘Aboriginal’ refers to both Aboriginal and Torres Strait Islander people. ‘Indigenous’ or ‘Koori/Koorie’ is retained when part of the title of a report, program or quotation. Copyright © State of Victoria 2016

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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