A poke bowl often costs more than you think because of all the small ingredients that go into it. Many entrepreneurs estimate the cost price and unknowingly lose money on this popular dish. I'll show you how to calculate the exact cost price step-by-step.
Why poke bowls are tricky to price
A poke bowl seems straightforward: rice, fish, vegetables and sauce. But the real cost hides in the details. You're looking at 10-15 different ingredients in one bowl, from avocado to sesame seeds. Every single ingredient adds up.
The danger lies in the 'small' things you forget to include:
- Garnishes like sesame seeds, nori, wasabi
- Sauces and dressings
- Trim loss on fish and vegetables
- Portion size that varies per staff member
Gather all ingredients and prices
Start with a complete list of everything that goes into your poke bowl. I mean everything, including the oil you cook the rice in.
💡 Example ingredient list:
- Sushi rice: €2.80/kg
- Salmon fillet: €28.00/kg
- Avocado: €4.50/kg
- Cucumber: €1.20/kg
- Edamame: €6.00/kg
- Soy sauce: €8.00/liter
- Sesame oil: €12.00/liter
- Sesame seeds: €15.00/kg
- Nori sheets: €25.00/kg
Use your purchase invoices from the past month to get realistic prices. Supplier prices change regularly, and you need accurate numbers.
Calculate the quantity per portion
Measure or weigh everything that goes into one standard portion. This step determines how accurate your cost calculation will be.
💡 Example portion sizes:
- Sushi rice: 150g
- Salmon: 120g
- Avocado: 50g (½ avocado)
- Cucumber: 40g
- Edamame: 30g
- Soy sauce: 15ml
- Sesame oil: 5ml
- Sesame seeds: 3g
- Nori: 1g
⚠️ Note:
Regularly check if your kitchen team sticks to the portion sizes. An extra scoop of rice or piece of salmon can increase your cost price by €1-2.
Account for trim loss and waste
With fresh ingredients, you'll always have loss from peels, pits or damaged parts. This mistake costs the average restaurant EUR 200-400 per month when ignored.
Common trim losses for poke bowls:
- Avocado: 25% (pit and skin)
- Cucumber: 15% (ends and any damaged parts)
- Salmon fillet: 10% (skin and trimming)
- Edamame: 0% (already shelled when purchased)
Include trim loss in your cost price:
Actual price = Purchase price ÷ (100% - loss%)
💡 Example trim loss calculation:
Avocado costs €4.50/kg, but you have 25% loss.
Actual price: €4.50 ÷ 0.75 = €6.00/kg usable product
Calculate the total cost price
Add up all ingredient costs for one portion. Use the actual prices after trim loss.
💡 Complete cost price calculation:
- Sushi rice (150g): €0.42
- Salmon (120g): €3.73
- Avocado (50g): €0.30
- Cucumber (40g): €0.06
- Edamame (30g): €0.18
- Soy sauce (15ml): €0.12
- Sesame oil (5ml): €0.06
- Sesame seeds (3g): €0.05
- Nori (1g): €0.03
Total cost price: €4.95
Determine your selling price and food cost
With a cost price of €4.95, you can calculate your selling price and food cost percentage.
For a healthy margin, keep your food cost between 28-35%. For poke bowls, 30-32% works well because of the relatively expensive fish.
💡 Price calculation:
At 30% desired food cost:
Minimum selling price excl. VAT: €4.95 ÷ 0.30 = €16.50
Menu price incl. 9% VAT: €16.50 × 1.09 = €17.99
Rounded: €18.50
⚠️ Note:
Regularly check your purchase prices. Salmon price can rise 20% within a month. Then update your menu price or adjust the portion.
Cost price optimization for poke bowls
A few tricks to lower your cost price without compromising quality:
- Mix of fish: Combine salmon with cheaper tuna or shrimp
- Seasonal vegetables: Replace expensive vegetables with what's affordable
- Bulk purchasing: Sesame seeds and nori are much cheaper in large packages
- Portion control: Train your team on consistent portions
A food cost calculator can help you manage all these ingredients and prices centrally. You'll immediately see your cost price shift when suppliers adjust their prices.
How do you calculate the cost price of a poke bowl? (step by step)
Make a complete ingredient list
Write down all ingredients that go into your poke bowl, including sauces, garnishes and oil. Look up the current purchase prices from your supplier invoices.
Measure the exact portion sizes
Weigh or measure how much of each ingredient goes into one standard portion. Do this for all ingredients, including the small ones like sesame seeds.
Account for trim loss
With fresh products like avocado and cucumber, you have loss from peels and waste. Calculate the actual price: purchase price divided by (100% minus loss percentage).
Add up all costs per portion
Multiply each portion size by the actual price per kilo or liter. Add up all ingredient costs for the total cost price per poke bowl.
Determine your selling price
Divide your cost price by your desired food cost percentage (usually 30-32% for poke bowls). Multiply by 1.09 for the price including 9% VAT.
✨ Pro tip
Weigh 12 finished poke bowls during your busiest lunch shift next Thursday. You'll catch portion inconsistencies that cost most restaurants €180-250 monthly in hidden ingredient overuse.
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 all small ingredients like sesame seeds?
Absolutely. Those 'small' ingredients often cost €0.50-1.00 together per portion. Over a year, that's thousands of euros you'd otherwise miss in your calculation.
What food cost percentage is normal for a poke bowl?
For poke bowls, 30-35% food cost is standard because of the relatively expensive fish. Try to stay below 35%, otherwise it becomes difficult to make a profit.
How often should I update my poke bowl cost price?
Check your salmon and avocado prices at least monthly, as these fluctuate the most. If prices rise more than 10%, adjust your menu price or reduce the portion.
Can I use cheaper fish without losing quality?
Yes, mix different fish types. Combine salmon with tuna or shrimp. That lowers your average fish price without guests noticing a quality difference.
How do I prevent my team from giving too large portions?
Train your team on fixed portion sizes and use portion spoons or scales. An extra scoop of rice or piece of fish can increase your cost price by €1-2 per bowl.
What happens if I ignore trim loss in my calculations?
You'll underestimate your true costs significantly. A 25% trim loss on avocado means your actual cost is 33% higher than the purchase price. That adds up fast across hundreds of bowls.
📚 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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