10 food cost calculator questions, answered

TellerKalk adds up every ingredient's cost and quantity to give the true cost of a dish. It factors in yield and shrinkage so you're not under-pricing because of waste.

Set your target food-cost percentage, and TellerKalk calculates the selling price from the recipe cost — so every dish on the menu earns the margin you planned.

TellerKalk shows margin as the difference between selling price and cost, in euros and percent, with VAT handled net/gross so the number is real.

Enter yield or shrinkage per ingredient (peeling, cooking loss, trim) and TellerKalk uses the net amount in the cost, so a recipe that loses 20% in prep is priced for what actually reaches the plate.

TellerKalk works net and gross. Enter your VAT rate and it shows both figures, so the menu price includes tax correctly.

Keep an ingredient library with prices — scan barcodes to add items — and reuse them across recipes, so updating one price recalculates every dish that uses it.

Change the number of portions and TellerKalk scales every ingredient and the cost, so a recipe for 4 is costed correctly for 40.

Export a recipe as a PDF Kalkulation with every ingredient, quantity, cost and the final price — ready to show a bank, partner or franchise.

The dashboard shows cost, price and margin per recipe as a bar chart, so you spot your most and least profitable dishes instantly.

TellerKalk stores recipes on your device and backs up to JSON. Share a calculation via WhatsApp or CSV, and your recipe data is yours alone.