Kids menus seem simple, but calculating the margin is crucial. Many restaurants lose money on kids menus because they underestimate the food cost or set the selling price too low...
Think of kids menus like an iceberg – what you see on the surface is just the main dish, but the real costs lurk beneath. Many restaurants lose money on kids menus because they underestimate the food cost or set prices too low. Most operators forget about all those tiny extras that add up fast.
Why kids menus are often unprofitable
Kids menus are often seen as a 'side earner' or marketing tool to attract families. The problem: many entrepreneurs don't properly calculate what these dishes actually cost.
⚠️ Watch out:
A kids menu for €8.50 seems to have good margin, but once you add up all costs (fries, sauce, drink, ice cream) your food cost can reach 45% or more.
The full cost price of a kids menu
Kids menus often have more components than regular dishes:
- Main course: chicken nuggets, burger, pasta
- Side dish: fries, vegetables, salad
- Sauces: ketchup, mayo, applesauce
- Drink: soda, apple juice, milk
- Dessert/add-on: ice cream, cookie, fruit
- Toy/surprise: small gifts
💡 Example: Kids burger menu
Menu price: €9.50 incl. 9% VAT
- Mini burger: €1.80
- Fries (150g): €0.45
- Ketchup/mayo: €0.15
- Apple juice (200ml): €0.60
- Mini ice cream: €0.75
- Small toy: €0.35
Total food cost: €4.10
Kids menu margin calculation
The formula for margin stays the same as for regular dishes, but you'll need to pay extra attention to all those small components:
Margin % = ((Selling price excl. VAT - Food cost) / Selling price excl. VAT) × 100
💡 Calculation example:
Kids burger menu €9.50 incl. VAT:
- Selling price excl. VAT: €9.50 / 1.09 = €8.72
- Food cost: €4.10
- Margin in euros: €8.72 - €4.10 = €4.62
- Margin %: (€4.62 / €8.72) × 100 = 53%
This is a healthy margin for a kids menu.
Common mistakes with kids menus
These mistakes cause your margin to be lower than you think – and it's one of the most common blind spots in kitchen management:
- Forgotten components: Sauces, drink or dessert not included in the calculation
- Too generous portions: 'It's okay to give kids a bit more'
- Free extras: Extra fries, second drink, extra toy
- Packaging costs: Special kids boxes for takeaway
⚠️ Watch out:
Children often don't finish everything, but that's no reason to make the portion bigger. Food waste shouldn't be part of your cost price.
Benchmarks for kids menu margins
Common margins for kids menus in hospitality:
- Restaurants: 50-65% margin
- Cafés/casual eateries: 55-70% margin
- Fast casual: 60-75% margin
- Delivery: 45-60% margin (due to packaging costs)
Kids menus can have higher margins than regular dishes because:
- Smaller portions
- Simpler ingredients
- Less labor-intensive
- Parents accept the price for convenience
Kids menu as a marketing tool
Sometimes a lower margin on kids menus is a deliberate choice:
💡 Strategic consideration:
A family with 2 children:
- 2 adult main courses: €56 (margin 65%)
- 2 kids menus: €19 (margin 40%)
- 2 adult drinks: €12 (margin 80%)
Total bill: €87 - families come back more often because of kid-friendly options.
Optimization tips for kids menus
Here's how to improve your margin without losing appeal:
- Standardize portions: Use measuring cups for fries and sauces
- Choose smart drinks: Tap water with syrup is cheaper than juice boxes
- Bulk buy toys: Cheaper alternatives for giveaways
- Seasonal adjustments: Replace expensive ingredients with seasonal alternatives
How do you calculate the margin on kids menus? (step by step)
List all components
Write down each part of the kids menu: main course, side dish, sauces, drink, dessert and any extras like toys. Don't forget anything, not even the small things like ketchup or a cookie.
Calculate the food cost per component
Look up the purchase price of each ingredient and calculate how much you use per portion. Add them together for the total food cost of the kids menu.
Calculate the margin
Subtract the food cost from your selling price (excl. VAT) and divide by the selling price. Multiply by 100 for the percentage. A healthy margin for kids menus is between 50-70%.
✨ Pro tip
Track your top 2 kids menus weekly for 30 days to spot margin drift. Kids' taste preferences shift fast, and what was profitable last month might be eating into your bottom line today.
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
Should I include VAT in the margin calculation for kids menus?
No, always calculate with the price excl. VAT. A kids menu of €9.50 incl. VAT is €8.72 excl. VAT at 9% VAT. Only this way do you get the real margin.
Can a kids menu have a lower margin than regular dishes?
That can be strategically smart to attract families, but make sure your total bill (including parents) is still profitable. Compensate for low kids margins with higher margins on drinks and desserts.
How do I include toys and giveaways in the food cost?
Simply add the purchase price of the toy to your food cost. A small gift of €0.30 counts. Buy in bulk to reduce the cost per item.
📚 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.
Calculate it yourself with KitchenNmbrs
All the formulas you learn here — KitchenNmbrs calculates them automatically. Enter your ingredients and instantly see your food cost, margin, and selling price. Try it free for 14 days.
Start free trial →