MCP For Claude Marketplace
Recipe Cost Breakdown

Recipe Cost Breakdown MCP Connector for Claude

A+

Calculate precise recipe costs, serving prices, and ingredient waste impact.

4 tools Official Updated Oct 1, 2026 Official Vinkius Partner
More Details Connect to Claude

This MCP server provides granular financial insights into food production. It bridges the gap between package purchasing and actual usage by accounting for ingredient waste. Use get_recipe_cost_analysis to see total costs and leftover values, or calculate_ingredient_efficiency to understand how waste affects your margins. It also supports get_inventory_valuation for stock monitoring and compare_recipe_margins for menu pricing decisions.

recipecostinginventorywaste-analysiskitchen-management

4 tools expose this connector's capabilities to your AI agent.

calculate_ingredient_efficiency

Determines how much a specific ingredient's waste is driving up the cost of a recipe

compare_recipe_margins

Compares the cost of different recipes to assist in menu pricing decisions

get_inventory_valuation

Provides a summary of the total value of all ingredient packages currently held in stock

get_recipe_cost_analysis

Calculates the total cost, cost per serving, and the value of remaining stock for a specific recipe

See how to talk to your AI agent using Recipe Cost Breakdown.

What is the total cost and cost per serving for recipe 'R123'?

The total cost for the Signature Beef Stew (R123) is $45.50, with a cost per serving of $5.69 for 8 portions. The leftover value of unused ingredients is $12.20.

How much is my current inventory worth?

The total value of all ingredient packages currently in stock is $1,240.50, across 45 unique items.

Compare the costs of recipe 'R101' and 'R102'.

The cost for Classic Tomato Soup (R101) is $12.00, while the cost for Roasted Garlic Bread (R102) is $8.50.

The tool calculates the effective cost by including both the amount used and the cost of the waste generated during preparation, ensuring your margins are accurate.

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