The cost price of vegetarian school lunches is often 30-40% lower than meat, but only if you calculate it correctly. Many school canteens estimate costs and forget important ingredients like herbs, oil and garnishes. Here's how to calculate exactly what each vegetarian meal costs, including all hidden costs.
Why vegetarian cost price calculation is different
Vegetarian meals for school lunches have a different cost structure than meat. You save on the main protein, but often use more vegetables, nuts, cheese or plant-based alternatives.
💡 Example cost difference:
Traditional lunch with chicken vs. vegetarian variant:
- Chicken (100g): €1.80 per portion
- Chickpeas + tahini (equivalent protein): €0.65 per portion
- Extra vegetables and herbs: €0.45 per portion
Savings: €0.70 per portion
All ingredients you need to count
With vegetarian school lunches you easily forget ingredients that do bring costs:
- Main protein: Legumes, nuts, cheese, tofu, tempeh
- Grains and sides: Rice, pasta, quinoa, bread
- Vegetables: Fresh vegetables, frozen, canned
- Herbs and seasonings: Fresh herbs, dried herbs, spices
- Fats: Olive oil, butter, plant-based alternatives
- Sauces and dressings: Homemade or ready-made
⚠️ Note:
Organic ingredients cost 20-50% more. If your school serves organic, calculate with the correct purchase prices, not regular prices.
Calculation step by step
The formula for cost price remains the same, but your ingredient list is different:
Cost price per portion = Sum of all ingredients per portion
💡 Example: Chickpea-spinach curry (1 portion):
- Chickpeas (80g): €0.32
- Spinach (60g): €0.28
- Onion (30g): €0.08
- Garlic (5g): €0.05
- Coconut milk (50ml): €0.45
- Basmati rice (60g dry): €0.18
- Herbs and oil: €0.15
Total cost price: €1.51 per portion
Portion sizes for school lunches
School lunches have different portion sizes than restaurants. This directly affects your cost price:
- Primary school (4-12 years): 200-250g total per meal
- Secondary school (12-18 years): 300-400g total per meal
- Main protein: 60-80g for primary school, 80-100g for secondary
- Vegetables: Minimum 150g per portion (Nutrition Centre guideline)
Seasonal cost prices
Vegetarian meals are more sensitive to seasonal influences because you use more fresh vegetables. Based on real restaurant P&L data, seasonal vegetables can swing your food costs by 15-25% throughout the year:
💡 Seasonal differences:
Cost price pumpkin soup per portion:
- October-December (in season): €0.85
- April-June (out of season): €1.35
- Difference: €0.50 per portion
At 500 portions per week: €1,300 difference per year
Include allergen costs
Vegetarian school lunches often have more allergens (nuts, soy, gluten). This brings extra costs:
- Separate preparation: Extra time and materials
- Alternative ingredients: Gluten-free pasta costs 3x more
- Packaging and labeling: Clear allergen information
- Inventory: More variants means more waste risk
Determine margin and selling price
For school canteens the margin is often lower than restaurants. Calculate with these percentages:
- Food cost school lunches: 35-45% (higher than restaurants)
- Minimum margin: 15-25% (lower due to social function)
- Break-even point: Often subsidized by municipality or school
⚠️ Note:
Always calculate excluding VAT. School lunches fall under 9% VAT, but you calculate your cost price without VAT.
How do you calculate the cost price of a vegetarian school lunch?
Make a complete ingredient list
Write down all ingredients including herbs, oil, and garnishes. Don't forget sides like rice or bread. Weigh or measure each quantity per portion exactly.
Calculate the costs per ingredient
Divide the purchase price by the number of portions you get from one package. Watch for seasonal differences and choose realistic purchase prices. For organic ingredients you calculate 20-50% extra.
Add all costs together
Sum all ingredient costs per portion. This is your cost price excluding VAT. Check if you stay within the desired food cost of 35-45% for school lunches.
✨ Pro tip
Calculate your exact herb and spice costs for your top 3 vegetarian dishes over the next 2 weeks. Most school kitchens underestimate these costs by 40-60%, which can kill your margins on otherwise profitable meals.
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 school lunches always cheaper than with meat?
Usually yes, but not always. Organic vegetables, nuts or special plant-based proteins can be more expensive than cheap meat. Always calculate per recipe to know for sure.
How do I account for seasonal vegetables in my cost price?
Make two cost prices: one for the season and one for out of season. Plan your menus around seasonal vegetables to keep costs low.
Do I need to include VAT in my cost price calculation?
No, always calculate excluding VAT. School lunches fall under 9% VAT, but you calculate your cost price without VAT to get a clear picture.
How much protein should be in a vegetarian school lunch?
For primary school 15-20 grams of protein per meal, for secondary school 20-25 grams. Combine different protein sources like legumes, nuts and dairy for complete proteins.
What's the biggest cost trap with vegetarian school meals?
Forgetting to cost out herbs, spices, and oils properly. These "small" ingredients can add €0.20-0.40 per portion if you don't measure them accurately.
How do I handle food waste in my vegetarian cost calculations?
Add 8-12% to your raw ingredient costs for vegetarian meals. Fresh vegetables spoil faster than meat, so factor in higher waste percentages for leafy greens and soft vegetables.
📚 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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