Vegetarian sandwiches often have higher margins than meat, but many business owners don't realize this. They think meat is expensive so meat sandwiches bring in more, but they forget that plant-based ingredients cost much less per gram. In this article you'll learn how to compare margins and strategically set up your menu.
Why vegetarian sandwiches often bring in more
Most business owners think: meat is expensive, so meat sandwiches bring in more. But that's not always true. Vegetarian fillings often cost 40-60% less than meat, while you only sell them 10-20% cheaper.
💡 Example comparison:
Carpaccio sandwich vs. grilled vegetables (both €8.50 incl. 9% VAT):
- Carpaccio filling: €2.80 (beef carpaccio, arugula, parmesan)
- Grilled vegetables: €1.40 (zucchini, bell pepper, eggplant, pesto)
- Bread + garnish: €0.60 (both the same)
Selling price excl. VAT: €7.80
Food cost carpaccio: 44% | Food cost vegetables: 26%
How to calculate the actual margin per sandwich
Add up all ingredients, including the small things. Many business owners forget the sauce, oil, spices and garnish. Those costs add up, especially with vegetarian sandwiches where flavor makers are crucial.
Formula per sandwich:
- Cost of filling + bread + garnish + sauces = total cost
- Selling price excl. VAT - total cost = gross margin per unit
- (Total cost / selling price excl. VAT) × 100 = food cost %
💡 Example calculation:
Hummus-vegetable sandwich (€7.50 incl. VAT):
- Ciabatta: €0.45
- Hummus (50g): €0.35
- Grilled vegetables: €0.90
- Arugula: €0.25
- Olive oil + spices: €0.15
Total cost: €2.10
Selling price excl. VAT: €6.88
Food cost: 30.5% | Margin: €4.78 per sandwich
Strategic menu positioning
Use your vegetarian sandwiches as profit makers. Put them prominently on your menu, give them attractive names and actively promote them. Many guests choose vegetarian if it sounds good.
⚠️ Watch out:
Don't make vegetarian options too cheap. Guests don't expect them to cost much less than meat. You can charge the same price and make more profit.
Leverage seasonal advantages
Vegetables are much cheaper in season. Plan your vegetarian sandwiches around seasonal vegetables and boost your margin even further. Tomato-mozzarella in summer, roasted pumpkin in winter.
💡 Seasonal strategy:
Summer sandwich with seasonal vegetables:
- Tomato, cucumber, bell pepper (summer): €0.80
- Same vegetables in winter: €1.60
- Margin difference: €0.80 per sandwich
At 50 sandwiches/week: €2,080 extra profit per year
Meat substitutes: it pays to calculate
Meat substitutes are often more expensive than vegetables but cheaper than real meat. Check the cost per gram. Many meat substitutes seem expensive, but you use less because they're more nutritious.
- Falafel: €8-12 per kg (even cheaper homemade)
- Tempeh: €6-9 per kg
- Grilled halloumi: €12-16 per kg
- Compare: chicken fillet €8-12/kg, roast beef €25-35/kg
Train your team on upselling
Train your team to recommend vegetarian options. "Our grilled vegetables are extra delicious today" works better than "we also have vegetarian". Enthusiasm sells, and you make more profit.
How do you compare margins between vegetarian and meat sandwiches?
Calculate cost per sandwich type
Make a list of all ingredients per sandwich including bread, sauces, garnish and spices. Add up the exact cost per portion, including small amounts of oil or seasonings.
Calculate food cost percentage
Divide the total cost by your selling price excluding VAT and multiply by 100. For sandwiches, 25-35% food cost is standard, vegetarian options often come in under 30%.
Compare absolute margin per unit
Subtract the cost from your selling price excl. VAT. This gives you the gross margin per sandwich. Vegetarian sandwiches often deliver €1-2 more margin than comparable meat sandwiches.
Calculate impact on annual basis
Multiply the margin difference by the number of sandwiches you sell per week and by 52. Even €0.50 extra margin per sandwich brings in €2,600 per year at 100 sandwiches/week.
✨ Pro tip
Check your top 5 best-selling sandwiches and calculate which one brings in the most. Often it's the vegetarian ones. Focus your marketing and upselling on those profit makers.
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
Are vegetarian sandwiches always more profitable than meat?
Not always, but often. Vegetables and legumes usually cost 40-60% less than meat per gram, while you only sell them 10-20% cheaper. Always check your own costs.
Should I make vegetarian sandwiches cheaper than meat?
No, you don't have to. Many guests don't expect vegetarian to cost much less. You can often charge the same price and make more margin on the vegetarian option.
How do I make sure vegetarian sandwiches taste good enough?
Invest in good flavor makers: spices, sauces, grilled vegetables, nuts. These cost little but make the difference in taste. Good hummus or pesto elevates a simple sandwich to a higher level.
Are meat substitutes like falafel also profitable?
Usually yes, especially if you make them yourself. Ready-made meat substitutes are more expensive than vegetables but often still cheaper than meat. Always check the cost per gram.
How do I push vegetarian sandwiches without being pushy?
Give them attractive names, put them prominently on your menu and have your team recommend them enthusiastically. "Our grilled vegetables are extra fresh today" works better than "we also have vegetarian".
📚 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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