## Recipe Scaling & Batch Calculator

URL: https://minimalpos.com/tools/recipe-scaling-calculator

Enter a recipe at the yield it was written for, then set the yield you actually need. Every ingredient scales by the conversion factor. Add unit costs and it also gives you cost per portion, which is the number that decides your menu price.

### Features

- Any original yield to any target yield
- Conversion factor shown so you can check the maths
- Optional unit cost for cost per batch and per portion
- Handles fractional quantities cleanly
- Print-ready scaled recipe card

### How it relates to MinimalPOS

A scaled recipe tells you what to prep. MinimalPOS tells you how much you sold, so prep quantities can follow real demand by day and by shift rather than a standing guess.

**How do you scale a recipe?** Divide the yield you want by the yield the recipe was written for to get a conversion factor, then multiply every ingredient by it. A recipe for 10 portions scaled to 35 has a factor of 3.5.

**Does everything scale linearly?** Ingredients mostly do. Seasoning, leavening and cooking times often do not — salt and spice usually need less than a straight multiple at large batch sizes, and a bigger volume takes longer to heat through. Scale the quantities here, then taste and adjust.

**Can I scale down as well as up?** Yes. Set a target yield lower than the original and the factor comes out below 1. Very small batches can become awkward for ingredients measured in single units, such as eggs.

**How do I get cost per portion?** Add a unit cost against each ingredient and the calculator totals the batch cost and divides by the target yield. For full menu pricing including a target food cost percentage, use our food cost calculator.