Plant-based meat typically costs more per kilo, but you'll have significantly less waste and shrinkage. Many chefs estimate these differences, leading to incorrect cost price calculations. Here's exactly how to compare the true cost price of plant-based alternatives with traditional meat per portion.
The difference in cost price per kilo
Plant-based meat appears more expensive upfront, but that's only part of the equation. You must calculate per portion, not per kilo.
- Beyond Burger: €18-22 per kilo
- Ground beef (80/20): €8-12 per kilo
- Chicken fillet: €12-16 per kilo
- Plant-based chicken: €16-20 per kilo
⚠️ Note:
The purchase price per kilo tells only half the story. Plant-based meat has virtually no shrinkage and cutting waste.
Shrinkage and waste: where the real difference lies
Traditional meat shrinks considerably during cooking. Plant-based meat shrinks much less. This creates the actual difference in cost price per portion.
- Beef: 20-25% shrinkage
- Chicken fillet: 15-20% shrinkage
- Plant-based meat: 5-10% shrinkage
- Plant-based chicken: 3-8% shrinkage
💡 Example: 150 gram burger
Beef (€10/kg, 22% shrinkage):
- Raw weight for 150g: 192 grams
- Cost price: 0.192 kg × €10 = €1.92
Beyond Burger (€20/kg, 8% shrinkage):
- Raw weight for 150g: 163 grams
- Cost price: 0.163 kg × €20 = €3.26
Difference: €1.34 per burger
Shelf life and waste
Plant-based meat typically has longer shelf life. This reduces waste and daily operational stress.
- Fresh meat: 2-3 days shelf life
- Plant-based fresh: 4-7 days shelf life
- Frozen plant-based: 6-12 months
Reduced waste means lower actual cost price. Calculate with 3-8% less waste for plant-based products - a pattern we see repeatedly in restaurant financials.
Calculation formula per portion
Use this formula for accurate comparison:
Actual cost price = (Purchase price per kg × Raw weight) + Waste costs
Where raw weight = Desired portion / (100% - Shrinkage%)
💡 Example: Chicken fillet vs plant-based chicken (200g portion)
Real chicken fillet (€14/kg, 18% shrinkage):
- Raw: 200g / 0.82 = 244 grams
- Cost price: 0.244 × €14 = €3.42
- Waste (5%): €3.42 × 0.05 = €0.17
- Total: €3.59 per portion
Plant-based chicken (€18/kg, 6% shrinkage):
- Raw: 200g / 0.94 = 213 grams
- Cost price: 0.213 × €18 = €3.83
- Waste (2%): €3.83 × 0.02 = €0.08
- Total: €3.91 per portion
Difference: €0.32 per portion (8% more expensive)
Calculate food cost percentage
For your menu pricing, you need to understand what food cost percentage you're targeting.
- Plant-based burgers: often €2-4 higher selling price
- Plant-based chicken: often €1-3 higher selling price
- Customers typically accept 10-20% price premium
💡 Example: Food cost comparison
Beef burger (€1.92 cost price, €16 selling price excl. VAT):
- Food cost: (€1.92 / €14.68) × 100 = 13.1%
Beyond burger (€3.26 cost price, €18 selling price excl. VAT):
- Food cost: (€3.26 / €16.51) × 100 = 19.7%
Higher food cost percentage, but often higher absolute margin in euros.
Practical tips for purchasing
Purchasing plant-based alternatives requires different planning than traditional meat.
- Start with smaller quantities initially
- Test different brands on taste and cost price
- Frozen options are often cheaper than fresh
- Request sample packs from your supplier
⚠️ Note:
Plant-based products often have different cooking times. Train your kitchen team to prevent overcooking.
How do you calculate cost price plant-based vs. real meat? (step by step)
Determine the desired portion size
Measure how many grams you want to serve after cooking. This is your final weight on the plate. For burgers often 150-180 grams, for chicken fillet 180-220 grams.
Calculate the required raw weight
Divide your desired portion by (100% - shrinkage%). For beef with 22% shrinkage: 150g / 0.78 = 192g raw weight needed.
Calculate the cost price including waste
Multiply raw weight by purchase price per kg. Add 2-8% waste costs. This gives you the actual cost price per portion.
✨ Pro tip
Test one plant-based dish for exactly 30 days and track shrinkage, waste, and customer response daily. This gives you precise cost data before converting additional menu items.
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
Is plant-based meat always more expensive than traditional meat?
Per kilo yes, but per portion often only 10-30% more expensive due to reduced shrinkage and waste. With premium meat cuts, plant-based alternatives can actually be cheaper.
How long does plant-based meat stay fresh?
Fresh plant-based meat lasts 4-7 days, frozen varieties last 6-12 months. That's considerably longer than traditional meat, which reduces waste costs significantly.
What food cost percentage should I target for plant-based dishes?
For plant-based dishes typically 15-25%, slightly higher than meat due to purchase price. You can compensate this with 10-20% higher selling prices.
Do I need different cooking techniques for plant-based meat?
Yes, plant-based meat has shorter cooking times and dries out faster than traditional meat. Train your team to prevent overcooking and maintain texture.
Can I mix plant-based and traditional meat in dishes?
Yes, but watch for cross-contamination and allergen concerns. Use separate cutting boards and utensils. Document both options clearly in your recipes.
Which plant-based brands offer the lowest shrinkage rates?
Beyond and Impossible typically show 5-8% shrinkage, while some newer brands can go as low as 3-5%. Test different brands over 2 weeks to find your optimal choice.
📚 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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