Every month, food truck owners lose hundreds of euros without realizing it. They estimate burger costs instead of calculating them precisely. But accurate cost pricing determines if you're profitable or slowly bleeding money on every sale.
All components of a burger
A complete burger consists of more than just meat and a bun. For accurate cost calculations, you add up every single ingredient that touches the plate:
- Bun (top and bottom)
- Meat patty or vegetarian alternative
- Cheese
- Vegetables (lettuce, tomato, onion, pickle)
- Sauces (mayo, ketchup, special sauce)
- Fries as a side
- Oil for cooking
- Salt, pepper, spices
💡 Example: Classic Cheeseburger
Cost price per serving:
- Brioche bun: €0.85
- Beef patty 150g: €2.40
- Cheddar cheese: €0.35
- Lettuce, tomato, onion: €0.45
- Sauces: €0.15
- Fries 200g: €0.60
- Oil, spices: €0.10
Total cost price: €4.90
Calculate your selling price and margin
With your cost price, you can determine your food cost percentage. The formula is straightforward:
Food cost % = (Cost price ingredients / Selling price excl. VAT) × 100
Food trucks typically aim for 25-35% food cost. You can go lower, but remember you've got fuel, pitch rentals, and other expenses to cover.
💡 Example: Food cost calculation
Cost price: €4.90
Selling price: €14.50 incl. 9% VAT
Step 1: Calculate excl. VAT
€14.50 / 1.09 = €13.30
Food cost: (€4.90 / €13.30) × 100 = 36.8%
This runs high. At 30% you'd need to charge at least €16.33 excl. VAT (€17.80 incl.).
⚠️ Note:
Always calculate with prices excluding VAT. Your menu shows prices including 9% VAT, but cost calculations use the price excluding VAT.
Portion size and standardization
Consistent portions make or break your cost calculations. A 120-gram patty costs less than 180 grams, but customers expect the same burger every time.
- Weigh your patties (use a scale)
- Standardize fries portions (scoop or container)
- Use sauce dispensers for consistency
- Train staff to maintain portion standards
I've seen this mistake cost the average restaurant EUR 200-400 per month: inconsistent portioning. Just 20 extra grams of meat per burger adds €200-300 monthly at 100 burgers daily.
Purchase prices and suppliers
Your cost price depends entirely on what you pay for ingredients. Food trucks have several purchasing options:
- Wholesale: Cheaper in bulk, but requires storage space
- Cash & carry: More flexible, often pricier per kilo
- Local suppliers: Fresh products, but verify pricing
- Online platforms: Easy price comparison, watch delivery fees
💡 Example: Purchase price impact
Beef at supplier A: €16/kg
Beef at supplier B: €14/kg
Difference per 150g patty: €0.30
At 100 burgers daily: €30/day = €900/month savings
Seasons and price fluctuations
Ingredient prices shift with seasons and market conditions. Update your cost calculations every 3 months minimum, or immediately after major supplier price hikes.
Track these key metrics:
- Monthly purchase prices of main ingredients
- Cost price of your 3 top-selling burgers
- Food cost percentage each month
⚠️ Note:
If your supplier raises beef prices 15% but you don't adjust menu prices, you lose money on every burger sold. Regularly verify your pricing still works.
How do you calculate the cost price of a burger? (step by step)
Make an ingredients list
Write down all ingredients that go into the burger: bun, meat, cheese, vegetables, sauces, fries, oil and spices. Don't forget anything, not even the smallest ingredients like salt or a splash of oil.
Calculate the quantity per serving
Determine exactly how many grams or ml you use of each ingredient per burger. Weigh a patty, measure your fries portion and dispense your sauces to know the exact quantities.
Look up the purchase prices
Note what you pay per kilo, liter or piece of each ingredient from your supplier. Check your latest invoices for the most current prices.
Calculate the costs per serving
Multiply the quantity per serving by the purchase price. For example: 150g meat × €16/kg = €2.40 per patty. Add up all ingredient costs together.
Check your food cost percentage
Divide your total cost price by your selling price excluding VAT and multiply by 100. If you come out above 35%, your margin is too low for a food truck.
✨ Pro tip
Weigh your actual portion sizes within 72 hours of opening. A recipe calling for 150g patties that actually weighs 165g can destroy your margins before you notice the difference.
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 cost price calculation?
No, always calculate with prices excluding VAT. You pay 9% VAT on food, so a burger of €14.50 incl. VAT is €13.30 excl. VAT for your food cost calculation.
What is a good food cost for a food truck?
For food trucks, 25-35% food cost is standard. You have other costs like fuel and pitch rental, so your food cost can be slightly higher than a restaurant. Above 35% it becomes difficult to make a profit.
Should I include packaging costs?
Yes, if you wrap burgers for takeaway you include boxes, bags and napkins in your cost price. This can be an extra €0.20-0.40 per serving, depending on your packaging.
📚 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.
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