Costing is the difference between a hobby and a business. Every dish you sell should cover its ingredients, a share of your overheads, and still leave a profit.
Begin with the recipe cost: list every ingredient and the exact quantity used, then price each from what you actually paid. Divide by the number of portions to get your cost per plate.
A common target is a food cost of around 25–35% of the selling price, though this varies by concept. If a plate costs you ₦1,000 in ingredients and you aim for a 30% food cost, you would price it near ₦3,300.
Do not forget portioning and waste. Weighing portions keeps costs predictable, and tracking trimmings and spoilage shows where money is quietly leaking out of the kitchen.
