Moroccan dishes like tajine have a complex flavor profile with many different spices. Many restaurant owners underestimate the cost price of these spices, causing them to lose money without realizing it. In this article, you'll learn step-by-step how to calculate the exact cost price of a tajine dish, including all spices and herbs.
Why spice cost calculation is tricky
In a tajine you sometimes use 10-15 different spices and herbs. Each in small quantities, but together they can add up quickly. The problem: many kitchens only calculate with main ingredients (meat, vegetables) and forget about the spices.
⚠️ Heads up:
Spices seem cheap per portion, but with 100 portions per week this can make a difference of €300-500 per year per dish.
Gather all ingredients with exact quantities
For an accurate cost price you need to write down everything that goes into the dish. Even that pinch of cinnamon or teaspoon of harissa.
💡 Example tajine ingredients:
For 1 portion of chicken tajine with apricots:
- Chicken thigh: 200g at €8.50/kg = €1.70
- Onions: 80g at €1.20/kg = €0.10
- Dried apricots: 40g at €12.00/kg = €0.48
- Olive oil: 15ml at €6.00/liter = €0.09
- Garlic: 5g at €8.00/kg = €0.04
Calculate the spice costs per portion
This is the trickiest part. You buy spices in jars or bags, but use them by gram or teaspoon. You need to convert to the actual amount per portion.
💡 Example spice calculation:
Spices for 1 portion of tajine:
- Ras el hanout: 2g at €45.00/kg = €0.09
- Cinnamon stick: 1g at €35.00/kg = €0.04
- Ginger powder: 1g at €25.00/kg = €0.03
- Turmeric: 1g at €20.00/kg = €0.02
- Fresh cilantro: 5g at €15.00/kg = €0.08
Total spices: €0.26
Many entrepreneurs think "oh, spices cost nothing". But €0.26 per portion at 50 portions per week = €676 per year on spices alone.
Add everything up for the total cost price
Now you add all ingredients together to get the total cost price per portion.
💡 Example total cost price:
- Main ingredients: €2.41
- Spices: €0.26
- Garnish (almonds): €0.15
- Oil for cooking: €0.08
Total cost price: €2.90 per portion
Calculate your food cost percentage
With the cost price you can calculate your food cost. This determines whether your dish is profitable.
Suppose you sell the tajine for €24.50 (incl. 9% VAT):
- Selling price excl. VAT: €24.50 / 1.09 = €22.48
- Food cost: (€2.90 / €22.48) × 100 = 12.9%
That's an excellent food cost for a tajine. Many Moroccan restaurants achieve 15-20% food cost on their signature dishes.
⚠️ Heads up:
Always calculate with the price excluding VAT. The price on your menu is including 9% VAT for food.
Keep track of spice prices in a system
Spice prices change often. Saffron can go from €800 to €1200 per kilo. Cardamom fluctuates between €40-80 per kilo. If you don't keep track of this, your cost price won't be accurate anymore.
With an app like KitchenNmbrs you can keep track of all your ingredients and prices centrally. If a supplier raises their price, you update it once and immediately see the impact on all your dishes.
How do you calculate the cost price of a tajine dish?
List all ingredients with exact quantities
Write down every ingredient that goes into the dish, including all spices. Measure or weigh the quantities per portion. Even that pinch of cinnamon or teaspoon of harissa needs to be included.
Calculate the costs per ingredient
Work out what each ingredient costs per portion. For spices: take the price per kilo and convert to grams. For example: turmeric €20/kg = €0.02 per gram.
Add all costs together for the total cost price
Sum all ingredient costs together. This is your cost price per portion. Don't forget to include oil for cooking, garnish and decoration.
Calculate your food cost percentage
Divide your cost price by your selling price excluding VAT and multiply by 100. For Moroccan dishes, 15-25% food cost is standard.
✨ Pro tip
Weigh your spice blend once and calculate the cost price. Then make enough blend for 50 portions and store it in an airtight container. That way you don't have to weigh it every time and the flavor stays consistent.
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
Do I really need to include all spices in the cost price?
Yes, absolutely. Spices seem cheap per portion, but with many portions per week the costs add up quickly. A teaspoon of saffron costs around €0.15-0.25 per portion.
How do I convert spices from kilo to grams?
Divide the price per kilo by 1000. For example: ras el hanout €45/kg becomes €45 ÷ 1000 = €0.045 per gram. At 2 grams per portion = €0.09 per portion.
What is a good food cost for Moroccan dishes?
For Moroccan tajines and couscous dishes, 15-25% food cost is standard. The spices make it slightly more expensive than standard dishes, but the selling price is usually higher too.
How often should I update my spice prices?
Check your spice prices with your supplier at least every 3 months. Prices of saffron, cardamom and other exclusive spices can fluctuate significantly due to seasons and harvests.
Can I estimate the spice costs instead of calculating exactly?
That's risky. An estimate of "oh, a euro per portion" can make a difference of €2-3 per portion. With 100 portions per week you lose €5,000-15,000 per year in margin that way.
📚 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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