The following factors determine the ingredient costs of a recipe, and as such can be adjusted.
- The estimated serving size of a recipe is the sum of the edible portion (EP) amount of each ingredient divided by the serving number. You can lower the estimated serving size by either increasing the serving numbers (i.e., more servings against the existing ingredient amounts decreases the estimated serving size), or decreasing the ingredient amounts. (i.e., less ingredient amounts against the existing servings decreases the estimated serving size).
- The vendor product that is currently linked to an ingredient affects the recipe cost. You can view the vendor product selected for each ingredient by clicking the Cost link to open the Ingredient Breakdown window. If wanting to select a different vendor product for the ingredient, see Favouring a Verified Vendor Product.