Which calculator do you need?

They sound similar and they are not. Each answers a different question, and using the wrong one is how people end up confident about a number that was never the problem.

“What does this actually cost me to make?”

Recipe costing calculator. Start here if you are setting a price for the first time, or if you have never put a number on your own labour. It produces a cost per unit with ingredients, labour, packaging, wastage and overhead all included.

“Is my ingredient spend in a healthy range?”

Food cost % calculator. Use this once you already have a price, to check it as a ratio against the 25-35% benchmark — and to work backwards to the price that hits a target you choose.

“Is this market or event worth doing?”

Pop-up & event profit calculator. For one-off events where a stall fee or commission is committed before you sell anything. It gives you the sales figure you need to break even, which is not the same as your fixed costs added up.

In practice most people need the first two together: cost the recipe to get a rupee figure, then sanity-check it as a percentage.

Free, and genuinely free

No signup, no email wall, nothing saved. They run entirely in your browser, so nothing you type is sent anywhere — which also means refreshing the page clears it. If you want your costings to persist and update themselves when an ingredient price changes, that is what the product does; these pages are deliberately just the maths.