Tapas cost prices are tricky because you often serve multiple small dishes per table. Many restaurants calculate per dish, but forget that guests usually share 3-5 tapas. Here you'll learn how to calculate the total cost price per table visit, so you know if you're making enough money on a tapas evening.
Why calculate per table visit?
With tapas, guests don't order one main course, but share multiple small portions. Your business model depends on the total spending per table, not per individual dish.
- On average, a table of 2 people orders 4-6 tapas
- A table of 4 people usually orders 7-10 tapas
- Plus drinks, bread, olives as standard
💡 Example:
Table of 2 people 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 a week what each table orders. This way you'll discover patterns and can calculate an average composition.
- 2 people: usually 4-5 tapas + 2-3 drinks
- 4 people: usually 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 keep track:
- Meat/fish tapas: usually 25-35% food cost
- Vegetable tapas: usually 20-30% food cost
- Cheese/charcuterie: usually 30-40% food cost
- Bread/side dishes: usually 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 your revenue at tapas. Include them in your total table calculation.
- Wine per glass: usually 18-25% pour cost
- Beer: usually 20-30% pour cost
- Sangria: usually 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 usually 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
With a system like KitchenNmbrs you can record all your tapas recipes and automatically calculate the cost price per dish and per average table, without having to do the math yourself.
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
Check your food cost on your 5 best-selling tapas. If those are in good shape, you have 80% of your profitability under control. The rest are supporting roles.
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?
Yes, everything that comes to the table counts. Even complimentary bread has a cost price. Include this in your total table calculation, otherwise you'll underestimate your real costs.
How do I handle tapas that aren't popular?
Check which tapas make up less than 5% of your total sales. Consider replacing these with variations of popular dishes, or raise the price if the cost price is too high.
Is 35% food cost too high for tapas?
For tapas, 28-35% is normal because you make smaller portions and have more labor per euro of revenue. Compensate this with good drink revenue and efficient mise-en-place.
Should I charge different prices for lunch and dinner?
That can be smart. Lunch guests often order less per person. You can create lunch combos with a fixed price, so you're sure of your margin per table.
How often should I update my tapas cost prices?
Check your 5 best-selling tapas monthly. Suppliers regularly raise prices. Especially with fish, meat and cheese, prices can rise quickly without you noticing.
⚠️ 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
- 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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