Nearly 70% of pizzerias struggle to price their crust variants correctly, leaving money on the table. Thin crust uses less dough, but thick crusts can justify higher prices. The math behind each option reveals which generates more profit.
The cost differences between thin and thick crusts
Three factors drive the cost gap: dough quantities, prep time, and pricing power. Thick crust demands 40-60% more dough yet allows 15-25% higher prices.
? Example cost comparison:
Margherita Pizza (32cm diameter):
- Thin crust: 180g dough = €0.45
- Thick crust: 280g dough = €0.70
- Toppings (same): €2.80
- Packaging: €0.35
Thin crust total: €3.60
Thick crust total: €3.85
Calculate your food cost percentage per variant
The formula remains constant, but selling price makes the difference. Thick crusts command higher prices because customers see more value.
? Example margin calculation:
Selling prices (excl. 9% VAT):
- Thin crust: €12.50 → €11.47 excl. VAT
- Thick crust: €15.00 → €13.76 excl. VAT
Food cost thin crust: (€3.60 / €11.47) × 100 = 31.4%
Food cost thick crust: (€3.85 / €13.76) × 100 = 28.0%
Factor in prep time and labor costs
Thick crusts need longer baking times and additional prep work. Include these costs for an accurate comparison.
- Thin crust: 8-10 minutes baking
- Thick crust: 12-15 minutes baking
- Extended oven time costs energy and capacity
- During peak hours this means lost sales
⚠️ Note:
Factor in labor costs based on time. If you pay €25/hour and a thick crust takes 5 extra minutes, add €2.08 to your cost price.
Which variant generates more profit?
Focus on absolute profit margin per pizza, not just food cost percentage. From tracking this across dozens of restaurants, higher percentages don't always mean more euros in your pocket.
? Example profit calculation:
Gross profit per pizza:
- Thin crust: €11.47 - €3.60 = €7.87
- Thick crust: €13.76 - €3.85 = €9.91
Thick crust generates €2.04 more profit per pizza
Customer perception and pricing
Customers often link thick crusts with premium value and quality. This justifies higher prices if your messaging hits the mark.
- Position thick crust as 'artisanal' or 'traditional'
- Use terms like 'hand-rolled' or 'extra fermentation time'
- Test prices carefully - increase step by step
- Monitor how many customers switch to thin crust
How do you compare profitability? (step by step)
Calculate exact cost price for both variants
Measure precisely how much dough you use per pizza. Add up all ingredients including toppings, oil, and packaging. Don't forget to include labor costs.
Determine realistic selling prices
Test which prices the market accepts for both variants. Thick crusts can cost 15-25% more, but increase gradually.
Calculate absolute profit per pizza
Subtract cost price from selling price (excl. VAT) to get your gross profit. Compare the euro amounts, not just the percentages.
✨ Pro tip
Track both variants for exactly 30 days and measure gross profit per square meter of oven space. Thick crusts might earn more per pizza, but thin crusts could generate higher hourly revenue during busy periods.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I include VAT in my margin calculation?
How much more can a thick crust cost?
How do I factor in labor costs per pizza?
What if my food cost comes out above 35%?
Should I calculate energy costs separately?
How do seasonal ingredients affect crust choice profitability?
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
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.
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