While many taco entrepreneurs focus only on the main filling, successful operators know that accurate costing includes every ingredient - from the tortilla to the tiniest sprinkle of spice. Many forget small ingredients like oil and seasonings, causing them to underestimate their profit margins. Here's how to calculate the exact cost price per taco piece.
Gather all ingredients and quantities
For an accurate cost price calculation you need the exact quantity of each ingredient. This means not just the main component, but also all garnishes, sauces and seasonings.
- Tortilla (corn or wheat)
- Main filling (meat, chicken, fish, vegetarian)
- Vegetables (onion, tomato, lettuce, bell pepper)
- Cheese
- Sauces (salsa, guacamole, crème fraîche)
- Spices and seasonings
- Oil for cooking
? Example ingredient breakdown:
For 1 chicken taco:
- Tortilla (30g): €0.15
- Marinated chicken (80g): €1.20
- Lettuce (15g): €0.08
- Tomato (20g): €0.12
- Cheese (15g): €0.18
- Guacamole (25g): €0.35
- Salsa (20g): €0.10
- Oil/spices: €0.05
Total cost price: €2.23
Calculate the cost price of your main filling
The filling typically represents the highest cost component of your taco. After managing kitchen operations for nearly a decade, I've seen how marinades, spices and cooking losses can dramatically impact your final numbers.
- Weigh the raw ingredient (before preparation)
- Add marinade and spices
- Calculate with the weight after preparation (meat loses moisture)
- Divide by the number of portions you get from it
⚠️ Important:
Meat loses 15-25% weight during cooking. Calculate with the final weight, not the purchase weight. Otherwise you'll underestimate your cost price significantly.
Include all toppings and sauces
Small ingredients add up fast. That spoonful of guacamole might seem insignificant, but it costs around €0.30-0.40 per portion.
? Sauce cost breakdown:
- Guacamole (25g): €0.35
- Salsa (20g): €0.10
- Crème fraîche (15g): €0.08
- Grated cheese (15g): €0.18
- Jalapeños (5g): €0.06
Total toppings: €0.77 per taco
Determine your desired food cost percentage
For tacos a healthy food cost runs between 25-32%. With delivery this can be slightly higher due to packaging costs.
- Taco bar/restaurant: 25-30%
- Food truck: 28-32%
- Delivery: 30-35%
With these percentages you calculate your minimum selling price:
Minimum selling price = Cost price / (Food cost % / 100)
? Price calculation example:
Cost price: €2.23
Desired food cost: 28%
Minimum selling price excl. VAT: €2.23 / 0.28 = €7.96
Selling price incl. 9% VAT: €7.96 × 1.09 = €8.68
Rounded menu price: €8.95
Account for variations and menus
Different tacos have different cost prices. Calculate them all separately and determine an average for your menu engineering.
- Vegetarian tacos are usually cheaper (€1.50-2.00)
- Fish and premium meat are more expensive (€2.50-3.50)
- Taco menus: calculate separately what fries/rice costs
⚠️ Remember:
Update your cost prices monthly. Avocado and other fresh ingredients fluctuate strongly in price, especially in winter months.
How do you calculate the cost price of a taco? (step by step)
Create an ingredient list with exact quantities
Write down all ingredients that go on the taco: tortilla, meat/filling, vegetables, cheese, sauces and spices. Weigh each portion you use and note the weight in grams.
Calculate the costs per ingredient
Divide the purchase price by the total weight to get the price per gram. Multiply this by the weight you use per taco. Add up all ingredients for the total cost price.
Determine your selling price with desired food cost
Divide your cost price by your desired food cost percentage (usually 25-32% for tacos). Add 9% VAT for the final price on your menu.
✨ Pro tip
Weigh your cheese and guacamole portions every 2 weeks during busy periods. Even 5 extra grams of cheese per taco can add €0.25 to your cost price over time.
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 the tortilla in the cost price?
How do I account for meat that shrinks during cooking?
What is a normal food cost for tacos?
How often should I update my taco cost prices?
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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