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Recipes

Cost calculations


On this page: Overview - Calcultion method - Currency - The future

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Overview

For each recipe cuisine-ez.com calculates, or rather attempts to calculate, the price for each recipe as well as the price per person or per item.

Calcultion method

The calculation is based a reference bank of average prices for the recipe ingredients, which is then used in different formulas to give you an estimated price.

Unfortunately this average price varies according to a number of factors, primarily:

  • Season: especially for all fruit and vegetables
  • Location: the country in which you are
These variations are often logical, for instance: strawberries are dearer at the beginning and end of their season, pineapples should be cheaper in Africa than in Europe, and Parmesan should be cheaper (and naturally better) in Parma than in New York!

Logical maybe, but this makes everything more complicated, as an accurate price calculation would need to take into account where you are buying, which is not easy for a website, as you'll agree.

This is why all the prices shown are an average (based on average prices for the ingredients), and biased towards Western Europe, and France in particular, where I live.

Currency

By default prices are calculated in euros (€), but you can see them in the following alternative currencies:
  • US Dollar (rate: 1.3346)
  • Canadian Dollar (rate: 1.3574)
  • Australian Dollar (rate: 1.3934)
  • British Pound (rate: 0.85)
If you change currency, to US Dollars for example, the site will memorise this and display all prices in Dollars in future, until you change currency again.

Exchange rates are taken from a financial site and updated on a weekly basis.

Please note: If you would like another currency, contact me and, if there is sufficient demand, I will add it.

The future

Well, ideally it would be good if you could modify the ingredient costs yourself, to reflect local prices where you are, giving a very personalised calculation. I assure you that I am looking into this.

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Last modified on: October 23th 2012




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