Recipe scaling multiplies all ingredient quantities by a scaling factor to change yield while maintaining the same proportions and ratios. A recipe for 10 portions scaled to 25 portions requires a factor of 2.5. Scaling matters for plate cost because batch purchasing and prep efficiencies can alter per-portion cost. MenuMargin supports recipe scaling by allowing operators to define a base batch recipe and specify portion yield, automatically computing per-plate cost for any yield the kitchen actually produces during service.
← Glossary
Recipe Scaling
Adjusting ingredient quantities proportionally to produce a different yield (number of portions) from a base recipe.
Related terms
- Plate Cost — The total ingredient cost for a single prepared menu item, calculated from the cost per ingredient portion.
- Recipe Costing — The process of calculating the per-portion cost of a recipe by accounting for every ingredient and yield.
- Yield Percentage — The ratio of edible portion weight to as-purchased weight, expressed as a percentage. Critical for accurate plate costing.