Meal kits have a unique cost structure because guests finish what you prepare at home. Your food cost consists of more than just ingredients: packaging, portioning and instructions also cost money. In this article you'll learn step-by-step how to calculate the actual cost price of a meal kit.
What makes meal kits different?
At a regular restaurant you serve a finished dish. With meal kits you deliver ingredients and instructions. The guest finishes it at home. This means:
- You sell raw ingredients (no cutting waste on your end)
- Packaging costs are higher (each portion separately)
- Instruction cards cost money
- No service, but logistics
💡 Example meal kit:
Thai curry kit for 2 people, selling price €18.50 incl. VAT
- Chicken fillet: €3.20
- Vegetables (bell pepper, onion, zucchini): €1.80
- Curry paste: €0.60
- Coconut milk: €0.80
- Rice: €0.40
- Packaging (containers, bags): €1.20
- Instruction card: €0.15
Total costs: €8.15
The complete cost structure
With meal kits there are more cost items than with regular dishes:
Ingredients
Add up all ingredients that go into the kit. Note: you often sell larger quantities than in a restaurant. A curry kit contains for example 300 grams of meat instead of 180 grams.
Packaging costs
Each portion must be packaged separately. Costs for:
- Plastic containers or bags per ingredient
- Labels with ingredient names
- Large packaging (box or bag)
- Cooling elements if needed
Instruction costs
Printed cards, QR codes to online recipes, or app access cost money.
⚠️ Watch out:
Many entrepreneurs forget packaging costs. With meal kits this can be 10-20% of your total costs. Add everything up: every plastic container, every label, every box.
Food cost calculation for kits
The formula stays the same, but the costs are structured differently:
Food cost % = (Total kit costs / Selling price excl. VAT) × 100
Where total costs = ingredients + packaging + instructions + logistics
💡 Calculation curry kit:
Selling price €18.50 incl. 9% VAT = €16.97 excl. VAT
Total costs: €8.15
Food cost: (€8.15 / €16.97) × 100 = 48%
This seems high, but is normal for meal kits. You have no service, kitchen overhead or dishwashing. Standard food cost for kits: 45-55%.
Hidden costs you're missing
Watch out for these costs that are often forgotten:
Shelf life and returns
Fresh ingredients have short shelf lives. Unsold kits are a loss. Factor in 3-8% loss in your cost price.
Portioning and assembly
Someone has to assemble each kit. This costs labor time. Budget 5-10 minutes per kit in labor costs.
Cooling and transport
Fresh kits need refrigerated storage and transport. This increases your operational costs.
💡 Complete cost price example:
- Ingredients: €7.00
- Packaging: €1.20
- Instruction card: €0.15
- Assembly (8 min × €15/hour): €2.00
- Loss (5%): €0.35
Actual cost price: €10.70
Food cost: €10.70 / €16.97 = 63%
Different kit formulas
The cost price depends on your kit formula:
Basic kits
Only main ingredients, guest has basics at home (oil, salt, pepper). Lower costs, but less convenience.
Complete kits
Everything included, also spices and oil. Higher costs, but more convenience for the guest.
Premium kits
Special ingredients, extensive instructions, beautiful packaging. Higher cost price, but also higher selling price possible.
Setting prices for meal kits
Work backwards from desired margin:
Minimum selling price = Total costs / (Desired food cost % / 100)
At 50% desired food cost and €10.70 costs:
€10.70 / 0.50 = €21.40 excl. VAT = €23.33 incl. VAT
⚠️ Watch out:
Compare your price with restaurants and supermarkets. Guests compare a meal kit with both. You need to make clear why your kit is worth more than supermarket ingredients.
Tracking and optimizing
Track these KPIs for your meal kits:
- Food cost per kit (target 45-55%)
- Packaging costs per kit
- Assembly time per kit
- Loss percentage due to spoilage
- Return percentage due to complaints
With a system like KitchenNmbrs you can track all these costs per kit and automatically calculate your food cost, including packaging and assembly.
How do you calculate the food cost of a meal kit? (step by step)
Gather all costs per kit
Make a list of all ingredients with purchase prices. Also add packaging costs: containers, bags, labels, boxes. Don't forget instruction cards or printing costs.
Add labor and loss costs
Measure how long it takes to assemble one kit. Multiply by your hourly rate. Add 3-8% loss for spoilage and unsold kits.
Calculate food cost percentage
Divide total costs by selling price excl. VAT and multiply by 100. For meal kits, 45-55% food cost is normal due to higher packaging and assembly costs.
✨ Pro tip
Measure exactly the first month how much time each kit takes to assemble. This is often underestimated and can increase your food cost by 10-15 percentage points.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Why is the food cost of meal kits higher than restaurants?
Meal kits have extra costs for packaging, assembly and instructions. On the other hand there's no service, dishwashing or kitchen overhead. Therefore 45-55% food cost is normal.
Should I count assembly time in my food cost?
Yes, assembly time is a direct cost. Measure how long one kit takes to assemble and calculate this against your hourly rate. This can be €1.50-3.00 per kit.
How do I prevent packaging costs from getting too high?
Buy packaging in large quantities for better prices. Use multi-functional packaging where possible. Test different suppliers and calculate costs per kit, not per piece.
Can I use different food cost percentages per kit?
Yes, premium kits can have higher food cost if you also charge more. Basic kits need to be priced more competitively. Make sure your average food cost stays under 55%.
How do I account for shelf life and loss?
Add 3-8% to your cost price for loss due to spoilage. With fresh kits with 3 days shelf life you calculate higher loss than with kits with a week shelf life.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Selling food? Then you need KitchenNmbrs
Whether you run a restaurant, food truck, catering company, or meal kit business — you need to know what each dish costs. KitchenNmbrs gives you that insight. Start your free trial.
Start free trial →