Meal Prep & Food Cost Calculator
Cook restaurant-quality meals for a fraction of commercial dining prices. Itemize grocery package sizes, calculate true portion prices, edible yield factors, and quantify annual household capital retention.
| Meal Archetype | Servings | Takeout Equivalent | Key Ingredients |
|---|---|---|---|
| Gym Bro Chicken, Rice & Roasted Broccoli | 5 portions | $14.50 | Boneless Chicken Breasts, Jasmine Rice (5 lb bag), Fresh Broccoli Crowns, Olive Oil & Seasonings |
| Double Smash Burgers & Air Fryer Fries | 4 portions | $16.00 | 80/20 Ground Beef, Brioche Buns (8 pack), American Cheese Slices, Russet Potatoes |
| Street Taco Bar | 6 portions | $15.00 | Ground Beef / Flank, Corn Tortillas (30 pack), Avocados (4 bag), Cotija Cheese & Cilantro, Black Beans (Can) |
Culinary Economics: AP vs EP Yield Math & Prime Cost Breakdown
Purchased raw weight never equals plate-ready cooked weight. Trimming bone, connective gristle, skin, and thermal purge water reduces net edible yield:
When dining out, 70% to 75% of your bill pays for fixed restaurant overhead rather than food:
Cooking four dinners at home per week instead of purchasing fast-casual takeout for a family of four saves an average of $550 per month ($6,600 annually). Reinvesting that monthly delta into an index fund averaging a 7% annualized compound return yields approximately $95,000 in retained net worth over 10 years.
Frequently Asked Questions: Food Cost & Grocery Math
01.What is the standard restaurant food cost percentage compared to home cooking?
Commercial restaurants target a food cost percentage between 28% and 35% of menu price, with remaining revenue allocated to labor (30–35%), occupancy/overhead (15–20%), and net profit (5–10%). A $18 restaurant chipotle chicken bowl contains approximately $4.20 to $5.00 in raw food cost. Cooking the identical meal in bulk at home eliminates commercial labor and markup, delivering the same meal for $2.40 to $3.10 per portion.
02.What is the difference between "As Purchased" (AP) and "Edible Portion" (EP) cost?
As Purchased (AP) cost is the price paid at the register per pound. Edible Portion (EP) cost accounts for trim loss, bones, fat rendering, and evaporation during cooking. For example, bone-in chicken thighs at $1.99/lb yield roughly 65% edible meat after bone removal and shrinkage, producing an effective EP cost of $1.99 / 0.65 = $3.06/lb. Boneless, skinless breasts at $3.49/lb have a 95% EP yield, making their actual cooked cost per pound nearly identical.
03.Which pantry staples deliver the lowest cost per gram of bioavailable protein?
Whole eggs, dry lentils, and whole roasted chickens consistently deliver the lowest cost per gram of complete protein. Large eggs at $3.00/dozen deliver 72 grams of protein at $0.041 per gram. Boneless chicken breast at $3.49/lb provides ~140 grams of protein at $0.025 per gram. In contrast, processed deli meats and pre-packaged frozen entrees often exceed $0.09 to $0.14 per gram of protein.
04.How much money does a family of four save by batch cooking Sunday dinners?
Replacing two standard weekly family restaurant dinners ($75 to $90 per takeout order for four people) with batch-prepped home meals costing $14 to $18 saves roughly $120 to $145 weekly. Over 52 weeks, this disciplined substitution retains $6,200 to $7,500 in household net capital while dramatically reducing sodium and refined seed oil consumption.
05.What is the yield expansion multiplier for dry rice and dry beans?
Dry long-grain white rice expands at a 1:3 ratio: 1 cup of dry rice (approx. 185g, cost ~$0.35) yields 3 cups of cooked fluffy rice (approx. 550g). Dry black or pinto beans expand at a 1:2.5 ratio upon soaking and boiling. A single 1 lb dry bean bag ($1.50) yields equivalent cooked volume to 4.5 cans of beans ($5.40), slashing legume costs by 72%.