Calculators
Recipe Scaling Calculator
Scale recipe ingredient quantities up or down from the original yield to the servings you need.
- Runs in your browser
- Nothing uploaded
The tool
Enter your numbers below. Results update as you type, and nothing leaves your browser.
Everything you enter stays on your own machine. Nothing is sent to us or to anyone else, which you can confirm in your browser network tab.
What people use it for
- Catering and batch cooking
- Converting family recipes for a restaurant
- Recipe costing
- Meal prep
About this tool
What the Recipe Scaling Calculator does
Scaling a recipe multiplies every ingredient by the same factor: the servings you want divided by the servings the recipe makes. This calculator applies the factor to each ingredient and keeps the units, which is useful for catering, batch cooking and costing.
Formula
- Scaling factor = servings needed ÷ servings the recipe makes
- New quantity = original quantity × scaling factor
Worked example
Using the starting values in the calculator above:
| Input | Value |
|---|---|
| Recipe makes | 4 servings |
| Servings needed | 30 |
| Ingredients | 5 entries |
| Result | Value |
|---|---|
| Scaling factor | 7.50x |
How to read the result
Seasonings, leaveners and thickeners do not always scale linearly in very large batches; adjust to taste and test.
Convert volume measures to weight when scaling up for consistency.
Related calculators
- Food Cost Calculator: Calculate the cost of a dish from ingredient quantities, prices and yields, the food cost percentage and the price for a target percentage.
- Catering Portion Calculator: Calculate how much food to order for an event from guest count, portion sizes per item and a buffer for appetite.
- Menu Pricing Calculator: Price a dish from plate cost using a target food cost percentage, a markup multiplier, and psychological rounding.
- Restaurant Prime Cost Calculator: Calculate restaurant prime cost (cost of goods sold plus total labour) and prime cost as a percentage of sales.
Browse every calculator in Restaurant and Hospitality Calculators, or talk to us about restaurant websites and online ordering.
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Questions
Questions about this tool
The things clients actually want to know — costs, timelines, ownership and what happens after launch.
Divide the servings you need by the recipe's servings and multiply every ingredient by that factor.
Often, especially for baking; larger volumes may need longer or lower-temperature cooking.
Start slightly lower in large batches and adjust to taste.
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