What to include in a recipe cost
Use a consistent unit within each ingredient row: kilograms with kilograms, grams with grams, litres with litres. The units can differ between ingredients because every row is costed separately.
Food-led difference
Food cost depends on actual prep yield and portion control. Trim, cooking loss and spoilage can be modelled in ingredient yield or in the extra allowance, but should not be counted twice.
Keep this version simple. Reusable ingredients, sub-recipes, supplier history and saved menus are paid-workspace features, not requirements for a trustworthy one-off calculation.