Free tool
Recipe cost calculator for coffee shops
Build your real menu, see cost per drink, margin, and monthly profit by item. Find the underpriced drink that's quietly costing you $2K a month.
| Ingredient | Qty | Unit cost | Cost | |
|---|---|---|---|---|
| $0.40 | ||||
| $0.28 | ||||
| $0.32 |
Cost / cup
$1.00
Margin
81.9%
Monthly revenue
$6,600.00
Monthly profit
$5,404.80
| Ingredient | Qty | Unit cost | Cost | |
|---|---|---|---|---|
| $0.40 | ||||
| $0.18 | ||||
| $0.28 |
Cost / cup
$0.85
Margin
82.1%
Monthly revenue
$2,850.00
Monthly profit
$2,339.40
| Ingredient | Qty | Unit cost | Cost | |
|---|---|---|---|---|
| $1.08 | ||||
| $0.05 | ||||
| $0.38 |
Cost / cup
$1.51
Margin
71.2%
Monthly revenue
$4,200.00
Monthly profit
$2,992.00
Menu totals
Monthly revenue
$13,650.00
Monthly COGS
$2,913.80
Monthly gross profit
$10,736.20
Blended margin
78.7%
How to use this
- Enter every ingredient — including cup, lid, sleeve, straw.
- Use real menu prices and a realistic monthly volume (pull from your POS).
- Sort drinks by margin × volume. The bottom two are your repricing candidates.
- Raise the lowest-margin high-volume item by $0.50 and re-run. That's typically 2–3 points of net margin.
Benchmarks
- Espresso drinks: 75–82% gross margin (18–25% food cost)
- Brewed coffee / cold brew: 80–88% gross margin
- Food & pastries: 60–70% gross margin (30–40% food cost)
- Retail bags of beans: 35–45% gross margin
Make it stick
Recipe costing once is good. Tracking COGS live every week is what changes margin. Coffee Shop Dashboard ties your inventory, sales, and waste into a live food-cost number you actually look at.