Packaging material can cost 3-8% of your revenue in a food truck. Many entrepreneurs forget to include this in their cost price, which makes their food cost higher than expected. You'll discover exactly how much packaging per portion costs and how to factor this into your pricing.
What does packaging material cost per portion?
The cost of packaging per portion varies greatly depending on the type of dish and quality of the material. For a food truck, average costs are between €0.40 and €1.20 per portion.
💡 Example: Burger menu
For a complete burger with fries:
- Burger box: €0.25
- Fries container: €0.15
- Napkins (3 pieces): €0.05
- Plastic bag: €0.08
- Sauce cups (2 pieces): €0.12
Total packaging: €0.65 per portion
Cost breakdown by packaging type
Different parts of your packaging have different prices. Here's what you can expect per item:
- Main packaging (box/container): €0.15 - €0.45
- Fries/side dish container: €0.10 - €0.20
- Sauce cups: €0.04 - €0.08 per piece
- Cutlery (plastic): €0.08 - €0.15 per set
- Napkins: €0.02 - €0.05 per portion
- Carry bags: €0.05 - €0.12 per piece
💡 Example: Different concepts
Packaging costs per portion:
- Simple snack (sausage): €0.35
- Burger menu: €0.65
- Salad bowl: €0.85
- Premium dish (steak): €1.10
Impact on your food cost percentage
Packaging costs count toward your food cost calculation. If you forget this, your profit margin won't add up. Always include packaging as part of your cost price.
⚠️ Attention:
Many food truck owners only calculate ingredients and forget packaging. At €0.70 packaging per €15 portion, that's already 4.7% extra food cost.
The formula becomes: Food cost % = (Ingredients + Packaging) / Sales price excl. VAT × 100
💡 Example: Impact calculation
Burger menu for €15.00 (incl. 9% VAT):
- Sales price excl. VAT: €13.76
- Ingredients: €4.20
- Packaging: €0.65
- Total cost price: €4.85
Food cost: (€4.85 / €13.76) × 100 = 35.2%
Without packaging you'd think: 30.5%
This pattern we see repeatedly in restaurant financials - owners underestimate their true food costs by 4-6 percentage points simply because they overlook packaging expenses.
Money-saving tips for packaging costs
You can lower packaging costs without sacrificing quality:
- Volume purchasing: Larger orders = lower price per unit
- Standardize formats: Use the same sizes for multiple dishes
- Choose functional over fancy: Expensive branded packaging increases your costs
- Sauce dispensing: Use dispenser bottles instead of individual cups where possible
Seasonal fluctuations and price changes
Packaging prices can fluctuate due to:
- Raw material prices (plastic, cardboard)
- Supply and demand (rush during summer season)
- Fuel costs (transport)
- New regulations (bans on certain materials)
Update your cost price calculation at least 2× per year to avoid surprises.
How do you calculate packaging costs per portion?
Inventory all packaging materials
Make a list of everything you use: main packaging, side dish containers, sauce cups, cutlery, napkins and carry bags. Also count small items like stickers and labels.
Calculate the price per unit
Divide the purchase price by the number of pieces in the package. A box with 500 burger boxes for €125 costs €0.25 per unit. Also factor in shipping costs in your total purchase price.
Add up per dish
Sum all packaging components you use for one portion. A burger menu uses box (€0.25) + fries container (€0.15) + napkins (€0.05) + bag (€0.08) = €0.53 total.
Add to cost price calculation
Add packaging costs to your ingredient costs for your total food cost. Calculate your food cost percentage and minimum sales price with this total cost price.
✨ Pro tip
Track your packaging costs per €1,000 in sales over a 4-week period to establish your baseline percentage. Most food trucks discover they're spending 15-20% more than they initially calculated.
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 packaging costs in my food cost?
Yes, absolutely. Packaging is a direct cost per sold portion, just like ingredients. Without packaging you can't sell, so it belongs in your cost price.
What are normal packaging costs for a food truck?
Average between €0.40 and €1.20 per portion, depending on your concept. Simple snacks are around €0.35, complete menus around €0.70 and premium dishes can cost up to €1.20.
How often should I update my packaging prices?
At least 2× per year. Packaging prices can fluctuate significantly due to raw material prices and seasonal influences. Always check current prices with your supplier for large orders.
Can I save money by buying cheaper packaging?
Yes, but watch the quality. Packaging that's too thin can leak or tear, which frustrates customers. Save money instead through volume purchasing or by standardizing formats.
📚 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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