Most food truck owners are shocked when they discover their actual profit margins. You've calculated ingredient costs down to the penny, but those takeout containers, napkins, and branded bags? They're quietly eating 10-15% of your profits. Packaging isn't just an afterthought—it's a core ingredient cost that can make or break your bottom line.
Why packaging costs matter more than you think
Every single dish leaves your truck wrapped, boxed, or bagged. These aren't optional extras—they're part of your product. But here's what happens: you price a burger at €12.50 thinking your food cost is 30%, then wonder why you're barely breaking even.
⚠️ Heads up:
Packaging costs can add up to €2-3 per portion with premium packaging. If you don't account for this, your food cost can become 40% instead of 30%.
Every piece of packaging counts
For accurate costing, you need to track everything that touches the customer:
- Primary packaging: container, box or wrap that holds the food
- Secondary packaging: bag or carrier for transport
- Cutlery and napkins: plastic forks, knives, napkins
- Extras: sauce containers, stickers, napkin holders
- Branded materials: printed bags or stickers with your logo
💡 Example packaging costs per portion:
Burger menu in food truck:
- Burger box: €0.35
- Fries container: €0.15
- Paper bag: €0.12
- Napkins (2 pieces): €0.04
- Sauce container: €0.08
Total packaging costs: €0.74 per portion
The real cost calculation formula
Stop using incomplete formulas. Here's what actually determines your cost price:
Cost price = Ingredient costs + Packaging costs + (Energy/fuel per portion)
And your food cost percentage:
Food cost % = (Total cost price / Selling price excl. VAT) × 100
💡 Complete calculation:
Burger menu selling price €12.50 (incl. 9% VAT):
- Ingredients: €3.20
- Packaging: €0.74
- Energy (gas/electricity): €0.30
Selling price excl. VAT: €12.50 / 1.09 = €11.47
Total cost price: €3.20 + €0.74 + €0.30 = €4.24
Food cost: (€4.24 / €11.47) × 100 = 37%
Smart packaging choices by budget tier
From tracking this across dozens of restaurants, I've seen how packaging choice directly impacts profitability. Different tiers work for different positioning:
- Budget packaging: €0.30-0.60 per portion
- Standard packaging: €0.60-1.20 per portion
- Premium/sustainable: €1.20-2.50 per portion
But the reality: premium packaging often justifies higher menu prices. Your food cost percentage can stay identical while profit per portion jumps.
💡 Example premium vs budget:
Same dish, different packaging:
- Budget: €4.24 cost price, selling €12.50 = 37% food cost
- Premium: €5.70 cost price, selling €16.50 = 38% food cost
Result: €4 more profit per portion with premium packaging
Stay on top of changing costs
Packaging prices shift constantly—cardboard, plastic, and fuel costs don't sit still. Check these numbers monthly:
- Are your packaging purchase prices still current?
- Are you using more or less packaging than planned?
- Can you get bulk discounts from your supplier?
Tools like KitchenNmbrs track these costs automatically and include them in your cost price calculations. No more spreadsheet guesswork or surprise margin erosion.
How do you calculate cost price including packaging? (step by step)
Make a list of all packaging materials
Write down everything that belongs to one portion: container, bag, cutlery, napkins, sauce containers. Don't forget anything, not even small items like stickers or napkin holders.
Calculate the costs per packaging item
Divide the purchase price by the number of pieces in the package. A box of 500 containers for €175 costs €0.35 per container. Add all items together for the total packaging costs per portion.
Add ingredients and packaging together
Cost price = ingredient costs + packaging costs + any energy costs. Calculate your food cost by dividing this total cost price by your selling price excluding VAT and multiplying by 100.
✨ Pro tip
Negotiate bulk pricing on your top 3 packaging items every quarter. Most suppliers offer 12-18% discounts for 90-day inventory commitments, which can drop your per-portion packaging costs by €0.15-0.25.
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 packaging costs?
No, calculate packaging costs excluding VAT, just like ingredients. You pay VAT to suppliers, but cost price calculations use pre-VAT numbers.
How often should I update my packaging prices?
Monthly checks keep you accurate. Packaging suppliers adjust prices frequently due to raw material costs like cardboard and plastic. Major changes mean you'll need to adjust menu prices too.
What if I use different packaging for the same dish?
Calculate a weighted average based on actual usage. If you use 70% standard containers (€0.35) and 30% premium (€0.55), your average is: (0.70 × €0.35) + (0.30 × €0.55) = €0.41 per portion.
Should I count paper bags if customers eat on-site?
Only count what you actually use. If 80% eat on-site without bags, calculate with 20% of bag costs. Better yet, create separate cost prices for takeaway versus dine-in portions.
📚 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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