78% of lunch shops underestimate their true food costs by overlooking small ingredients like butter, sauces, and garnish. You might think your sandwich costs €2.20, but it's actually €2.75. This miscalculation kills your profit margins without you even realizing it.
What counts toward the cost price?
For a lunch sandwich, you count everything that touches the plate:
- The bread itself
- All fillings (meat, cheese, vegetables)
- Butter, margarine or spread
- Sauces and dressings
- Garnish (lettuce, tomato, cucumber)
- Side dishes (chips, pickles, olives)
⚠️ Watch out:
Even the butter on bread counts. At 10 grams of butter per sandwich (€12/kg) you're already spending €0.12 per portion.
Calculate the cost price per ingredient
For each ingredient, calculate: purchase price per kg ÷ 1000 × number of grams per portion
? Example: Club sandwich
Cost price per ingredient:
- Bread (3 slices): €2.50/kg → 90g = €0.23
- Turkey (80g): €18/kg → €1.44
- Cheese (30g): €12/kg → €0.36
- Bacon (20g): €15/kg → €0.30
- Lettuce (15g): €4/kg → €0.06
- Tomato (40g): €3/kg → €0.12
- Mayo (10g): €6/kg → €0.06
- Butter (15g): €12/kg → €0.18
Total cost price: €2.75
Account for cutting waste
Fresh products always generate waste:
- Lettuce: outer leaves removed (15% waste)
- Tomatoes: stem and damaged parts (10% waste)
- Cucumber: ends (8% waste)
- Cold cuts: first and last slice (5% waste)
Factor this in by dividing your purchase price by the yield percentage.
? Example: Cutting waste lettuce
Lettuce costs €4/kg, but you have 15% waste.
Actual price: €4.00 ÷ 0.85 = €4.71/kg
For 15g of lettuce you pay €0.07 instead of €0.06
Check your food cost percentage
Divide your total cost price by your selling price (excl. VAT) and multiply by 100.
Food cost % = (cost price ÷ selling price excl. VAT) × 100
? Example: Food cost calculation
Club sandwich:
- Cost price: €2.75
- Selling price: €9.50 incl. VAT
- Selling price excl. VAT: €9.50 ÷ 1.09 = €8.72
Food cost: (€2.75 ÷ €8.72) × 100 = 31.5%
For lunch shops, a food cost between 25% and 35% is standard. If you're higher, you're not earning enough on that sandwich. This is a pattern we see repeatedly in restaurant financials - owners discover their margins are thinner than expected once they factor in every ingredient.
Track price increases religiously
Suppliers raise prices constantly. Check your cost calculations monthly, especially for your highest-volume sandwiches.
⚠️ Watch out:
If cold cuts become 15% more expensive but you don't adjust your price, your food cost jumps from 30% to 34.5%. You lose an extra €0.39 per sandwich.
Related articles
How do you calculate the cost price of a lunch sandwich? (step by step)
Make a list of all ingredients
Write down each ingredient that goes on the plate: bread, fillings, garnish, sauces, butter. Weigh or estimate the weight per ingredient in grams.
Calculate the costs per ingredient
Use the formula: purchase price per kg ÷ 1000 × number of grams. For example: €12/kg cheese, 30 grams per sandwich = €0.36 per portion.
Add up all costs and check your food cost
Sum all ingredient costs for the total cost price. Divide this by your selling price excl. VAT and multiply by 100 for your food cost percentage.
✨ Pro tip
Recalculate your top 3 sandwich costs every 6 weeks during high inflation periods. Small ingredient price creeps can silently erode €200-300 monthly profit.
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 VAT in my cost price calculation?
How often should I update my cost prices?
What is a good food cost for lunch sandwiches?
Should I include cutting waste in my calculation?
How do I calculate the cost price of sauces and dressings?
What if my sandwich has premium ingredients like avocado or smoked salmon?
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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