Understand cost. Test the price. Decide.
Calculate first. Then go deeper with the guides.
Choose your tool
Your recipe
Edit an example or add your ingredients.
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Enter the quantity used, then the price in its purchase unit. Example: 5 cl of rum bought for €25 per litre.
Your draft stays only on this device for 90 days.
Ingredients for one serving
Your inventory
Choose an example, then edit or add your own lines.
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Item means one individual container, Pack means a case, bag or batch, and Keg remains a keg.
Calculated locally in your browser. No amount was sent to Toby.
Three fundamental decisions
How to calculate food cost for a recipe
A practical recipe costing method for turning purchase prices, quantities, waste and yields into food cost per serving.
Read the guide→Set a menu price from a target margin
Calculate the menu price that allows a recipe to reach your margin target.
Read the guide→Margin, markup and food cost: what each percentage means
Three formulas applied to the same example so that you never compare percentages built on different bases.
Read the guide→
More than fifty restaurants. The same need for simplicity.
Alexandre Colas has more than ten years of hospitality experience. After directing two food courts and managing margins across more than fifty restaurants in total, he created Toby to make costs, margins and inventory usable by the teams actually doing the work.
Discover why Toby exists→