Gastronomic recipe converter
Your card is for 10 portions, production is 137. Enter ingredients, base, target and a waste percentage — you get scaled quantities, production mass, a loss reserve and a print shopping list.
This multiplies a gastronomic recipe. It is not a calorie calculator or a HACCP programme. Weights and waste come from your card — the tool does not verify them.
Scaled production
In the print dialog choose “Save as PDF”.
This multiplies a gastronomic recipe. It is not a calorie calculator or a HACCP programme. Weights and waste come from your card — the tool does not verify them.
Sum of g, kg, ml and l. Liquids counted as 1 ml ≈ 1 g. Pieces are outside the mass.
Shopping list
A simplified list: grams and millilitres rolled up to kg and l, pieces rounded up.
How a catering kitchen scales a recipe
The formula is simple: card quantity × (target portions ÷ base portions). Then you add a percentage reserve — overproduction, peelings, cooking loss. A 10-portion card and 137 portions to cook give a factor of 13.7; at 8% waste every line goes × 14.796.
A home “recipe converter” scales a cake from 8 slices to 12. A gastronomic kitchen counts kilograms for a specific number of issued portions and must leave a reserve, because raw fillet is not the weight on the plate.
The tool does not guess product yield (leg vs fillet) and does not tie the card to facility orders. That is what software is for: daily portion counts from orders, not from a card for 10.
How to use the converter in catering
Base, target and reserve
Base is the number on the recipe card — often 10 or 50. Target is portions that actually leave the kitchen: kindergarten attendance, the day’s orders, an event. Reserve is not “30% just in case”, it is your loss norm: typically a few to around fifteen percent.
A shopping list, not a home recipe
The result rolls grams into kilograms and millilitres into litres, and rounds pieces up — 2 eggs × 13.7 × 1.08 waste becomes 30 pcs on the list. The printout goes to stores or production. It is not a supermarket list for dinner for four.
Where the card ends and order-based production starts
The converter assumes you know the portion count. In practice it jumps every day: absences, diets, a second sitting. Dietido collects facility orders and shows how many portions of a dish go to the kitchen — without a manual 10→137 in Excel.
Recipe scaling: common questions
Divide the target portion count by the card base and multiply every quantity. Then add the waste percentage. Example: 10 → 137 portions is a factor of 13.7. At 8% waste you stack 13.7 × 1.08.
A home calculator scales a recipe for four people. Here you count kilograms for tens and hundreds of portions, with a loss reserve and a list for stores. That is why the page is called a gastronomic recipe converter, not “scale a recipe”.
A percentage added on top of the scaled quantity: peelings, cooking loss, overproduction you do anyway. If the card already has yield in raw weight, set 0%. The tool does not know your HACCP norm — you type it in.
We sum grams, kilograms, millilitres and litres. Liquids are taken as 1 ml ≈ 1 g — enough for a quick kettle estimate, not a lab. Pieces (eggs, rolls) stay out of the kilograms.
The converter is for scaling a card once. In daily production the portion count comes from facility orders, not a number you typed as 137. The software builds production from what kindergartens actually ordered for the day.
137 portions is on paper. Tomorrow it will be 121.
On the demo we show how Dietido takes the daily portion count from facility orders and builds production — without scaling the recipe by hand every morning.
Book a free demo20 minutes online · no commitment