Most tapas restaurants think calculating cost per dish is enough - but that's completely wrong. Guests share 3-5 small plates per table, so your profit depends on total table spending, not individual portions. Here's how to calculate what each table visit actually costs you.
Why calculate per table visit?
Tapas guests don't order one main course - they share multiple small portions. Your business model depends on total table spending, not individual dishes.
- Tables of 2 typically order 4-6 tapas
- Tables of 4 usually order 7-10 tapas
- Plus drinks, bread, olives as standard
? Example:
Table of 2 orders:
- Patatas bravas: €6.50 (cost price €1.80)
- Jamón ibérico: €12.00 (cost price €4.20)
- Gambas al ajillo: €9.50 (cost price €3.10)
- Pan con tomate: €4.50 (cost price €1.20)
- 2 glasses of wine: €14.00 (cost price €3.50)
Total: €46.50 revenue, €13.80 cost price = 29.7% food cost
Calculate your average table composition
Track for one week what each table orders. You'll discover patterns and can calculate average composition based on real restaurant P&L data from successful tapas bars.
- 2 people: typically 4-5 tapas + 2-3 drinks
- 4 people: typically 8-10 tapas + 4-6 drinks
- 6+ people: often fixed menus or sharing platters
⚠️ Note:
Always calculate with prices excluding VAT for your food cost. Tapas fall under 9% VAT. €6.50 incl. VAT = €5.96 excl. VAT.
Cost price per tapas category
Divide your tapas into categories to stay organized:
- Meat/fish tapas: typically 25-35% food cost
- Vegetable tapas: typically 20-30% food cost
- Cheese/charcuterie: typically 30-40% food cost
- Bread/side dishes: typically 15-25% food cost
? Example cost price calculation:
Patatas bravas (€6.50 menu price):
- Potatoes (200g): €0.40
- Tomatoes for sauce (50g): €0.30
- Olive oil, garlic, spices: €0.25
- Mayonnaise: €0.15
- Gas/energy for frying: €0.20
Cost price: €1.30 → Food cost: 21.8%
Include drinks in your calculation
Drinks often make up 40-60% of tapas revenue. Include them in your total table calculation.
- Wine per glass: typically 18-25% pour cost
- Beer: typically 20-30% pour cost
- Sangria: typically 15-25% pour cost
⚠️ Note:
Alcoholic drinks have 21% VAT, not 9%. A glass of wine at €6.00 incl. VAT = €4.96 excl. VAT.
Total margin per table visit
Combine food and drink revenue for the complete picture. A healthy tapas bar typically has:
- Food cost: 28-35% (slightly higher due to small portions)
- Pour cost: 18-25%
- Total cost price: 25-32% of revenue
? Example complete table:
Table of 4 people (€85 total):
- 7 tapas: €52.50 revenue, €16.80 cost price
- 4 drinks: €32.50 revenue, €7.20 cost price
Total: €85 revenue, €24 cost price = 28.2% total cost
Tools like KitchenNmbrs let you record all tapas recipes and automatically calculate cost prices per dish and per average table.
Related articles
How do you calculate cost price per tapas table visit?
Analyze your average table composition
Track for a week what each table orders. Count how many tapas and drinks per table size (2, 4, 6+ people). This becomes your basis for calculations.
Calculate cost price per individual tapas
Work out all ingredients per tapas: main ingredient, sauce, garnish, oil. Don't forget energy for frying or grilling. Divide by number of portions from stock.
Add up food and drink revenue per table
Multiply average number of tapas × cost price per tapas, plus average number of drinks × cost price per drink. This gives you total cost price per table visit.
✨ Pro tip
Calculate your top 3 tapas combinations that 60% of tables order within the next 48 hours. These combinations drive your profitability more than individual dish costs.
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 bread and olives in my cost price?
How do I handle tapas that aren't popular?
Is 35% food cost too high for tapas?
Should I charge different prices for lunch and dinner?
How do I calculate cost for sharing platters vs individual tapas?
What if my table turnover varies dramatically between shifts?
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
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
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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