The cost price of a breakfast dish determines whether it's profitable. Most restaurant owners think they can eyeball ingredient costs, but that's how you unknowingly bleed money on every plate. Here's exactly how to calculate what each breakfast dish actually costs you.
Why cost price calculation matters for breakfast
Breakfast dishes look deceptively simple, but those margins can vanish faster than you'd expect. One miscalculated cost price turns your entire morning menu into a money pit.
- Breakfast ingredients appear cheap but stack up quickly
- Portion sizes swing wildly between different staff members
- Garnishes and sides get forgotten in calculations
- Standard food cost for breakfast: 25-35%
⚠️ Note:
Always calculate with the selling price excluding VAT. The price on your menu card includes 9% VAT for food.
Gather all ingredients and their costs
Start with a complete inventory of everything that touches the plate. Every tiny ingredient chips away at your profit.
- Main ingredients (eggs, bread, meat)
- Side dishes (butter, jam, fruit)
- Garnishes and decoration
- Oil or butter for cooking
- Spices and seasonings
💡 Example: Eggs Benedict
Ingredients for 1 portion:
- 2 eggs: €0.60
- 1 English muffin: €0.45
- 2 slices of ham: €1.20
- Hollandaise sauce: €0.80
- Butter for cooking: €0.15
- Garnish (chives): €0.10
Total cost price: €3.30
Calculate exact quantities per portion
Standardize your portions to lock in consistency. From tracking this across dozens of restaurants, portion creep kills more profits than food waste ever will.
- Weigh ingredients in grams, not 'a bit'
- Use measuring cups for liquids
- Set exact amounts (2 eggs, not 'a couple')
- Factor in cutting loss with fresh products
💡 Example: Avocado toast calculation
1 whole avocado (€1.50) yields 2 portions:
- Avocado per portion: €0.75
- Sourdough bread (80g): €0.65
- Feta (30g): €0.45
- Olive oil (5ml): €0.05
- Lime (quarter): €0.15
Cost price per portion: €2.05
Set your minimum selling price
With your cost price nailed down, you can figure out what minimum selling price keeps your margins healthy.
Formula: Minimum selling price = Cost price ÷ (Desired food cost % ÷ 100)
💡 Example: Eggs Benedict price calculation
Cost price: €3.30 | Desired food cost: 30%
- Minimum price excl. VAT: €3.30 ÷ 0.30 = €11.00
- Price incl. 9% VAT: €11.00 × 1.09 = €11.99
- Round to: €12.50 on menu
Actual food cost: (€3.30 ÷ €11.47) × 100 = 28.8%
Test and fine-tune your new dish
After launching, track the real costs and sales numbers to tweak where necessary.
- Track how many portions you sell daily
- Watch waste and leftovers
- Verify your team sticks to portion sizes
- Adjust prices when supplier costs jump
⚠️ Note:
Suppliers bump their prices regularly. Review your cost prices at least every 3 months to dodge surprises.
How do you calculate the cost price of a new breakfast dish?
Make a complete ingredient list
Write down all ingredients that go into the dish, including garnishes, cooking oil, and spices. Don't forget anything, not even the smallest items.
Determine exact quantities per portion
Weigh and measure all ingredients precisely. Standardize portion sizes so each plate costs the same and your calculation is accurate.
Calculate the costs per ingredient
Multiply the quantity per portion by the purchase price per unit. Add up all ingredient costs for the total cost price.
Determine your minimum selling price
Divide the cost price by your desired food cost percentage (usually 25-30% for breakfast). Add VAT for the final menu price.
✨ Pro tip
Calculate cost prices for your top 5 breakfast dishes within the next 2 weeks. Start with whichever dish uses the most expensive ingredients - that's where pricing mistakes hurt most.
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
What food cost percentage is normal for breakfast dishes?
For breakfast dishes, aim for 25-35% food cost. Simple items like toast can hit 20-25%, while complex dishes like Eggs Benedict typically run 30-35%.
Should I include VAT in my cost price calculation?
No, always work with selling prices excluding VAT. Food carries 9% VAT in restaurants. Just divide your menu price by 1.09 to get the VAT-free price.
How often should I update my cost prices?
Review cost prices every 3 months minimum. Suppliers raise prices constantly and seasonal items fluctuate wildly.
What if my cost price is higher than expected?
Hunt for cheaper ingredient alternatives first. If that doesn't work, shrink portions slightly or bump your selling price. Thin margins mean you lose money on every single sale.
📚 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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