Picture this: you're excited about adding vegan burgers to your menu, but the plant-based patties cost twice as much as beef. Many restaurant owners panic and abandon the idea, not realizing they can charge premium prices. The trick lies in calculating your true margins correctly.
Why vegan burgers are different
Plant-based burgers flip the usual cost structure upside down. The 'meat' costs more, but guests happily pay €2-4 extra for sustainable options. It's not about matching your beef burger prices—it's about maximizing profit per plate.
💡 Example cost price comparison:
Classic burger vs. vegan burger:
- Ground beef 150g: €2.10
- Beyond Meat 113g: €3.20
- Difference per burger: €1.10 more
But your selling price can be €3-4 higher
Calculate the full cost price
Here's where most operators mess up—they focus only on the patty. But vegan burgers often include premium ingredients like artisan buns, cashew cheese, and specialty sauces. Every ingredient matters for your bottom line.
💡 Example: Full vegan burger cost price
- Beyond Meat patty 113g: €3.20
- Vegan brioche bun: €0.85
- Vegan cheese 30g: €0.45
- Avocado 1/4 piece: €0.60
- Lettuce, tomato, onion: €0.40
- Vegan mayo: €0.15
- Fries 200g: €0.80
Total cost price: €6.45
Calculate your margin
Use the standard formula, but don't forget VAT. Restaurants charge 9% VAT on food, and this affects your real profit calculation.
Margin % = ((Selling price excl. VAT - Cost price) / Selling price excl. VAT) × 100
💡 Example margin calculation:
Vegan burger selling price: €18.50 incl. VAT
- Excl. VAT: €18.50 / 1.09 = €16.97
- Cost price: €6.45
- Profit per burger: €16.97 - €6.45 = €10.52
Margin: (€10.52 / €16.97) × 100 = 62%
⚠️ Watch out:
Always calculate with the price excl. VAT. If you calculate with €18.50 incl. VAT, your margin will appear lower than it actually is.
Food cost vs. margin for vegan concept
Don't panic if your food cost percentage looks higher. I've seen restaurant owners make a mistake that costs them EUR 200-400 per month—they reject profitable vegan options because they only look at food cost percentage, not actual profit per dish.
- Food cost vegan burger: (€6.45 / €16.97) × 100 = 38%
- Food cost regular burger: often 28-32%
- But: profit per vegan burger often €2-3 higher
Pricing strategy for plant-based concepts
Guests expect vegan options to cost more. They're paying for sustainability, health benefits, and often superior taste. Don't undersell yourself.
💡 Example pricing positioning:
- Classic burger: €14.50
- Premium vegan burger: €18.50
- Difference: €4.00
- Extra ingredient costs: €1.10
- Extra profit: €2.90 per burger
Purchasing and suppliers
Plant-based meat substitutes spoil faster than regular meat. This isn't just about money—it's about timing your orders perfectly to avoid waste.
- Beyond Meat: 10 days shelf life after thawing
- Ground beef: 2-3 days shelf life
- Plan your purchasing differently to prevent waste
⚠️ Watch out:
Many plant-based alternatives are sensitive to temperature fluctuations. Check your cooling temperatures extra carefully to prevent waste.
How do you calculate the margin on vegan burgers? (step by step)
Make a list of all ingredients
Write down each ingredient with exact quantity and purchase price. Don't forget special sauces, vegan cheese and premium buns that often come with plant-based burgers.
Add up the total cost price
Sum all ingredient costs into one amount per portion. Also include side dishes like fries or salad that come with the burger.
Calculate your selling price excl. VAT
Divide your menu price by 1.09 to get the price excl. 9% VAT. This is the amount you should use for your margin calculation.
Calculate the margin
Subtract the cost price from your selling price excl. VAT and divide this by your selling price excl. VAT. Multiply by 100 for the percentage.
✨ Pro tip
Track your vegan burger sales for 3 weeks and test one alternative plant-based brand alongside your current choice. Many newer brands offer 15-20% lower costs with similar taste profiles.
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
Why is my food cost higher with vegan burgers?
Plant-based meat often costs more than regular ground beef. Beyond Meat costs approximately €28/kg versus €14/kg for ground beef. But you can also charge a higher selling price, which typically more than compensates for the extra ingredient costs.
What is a good margin for vegan burgers?
A margin of 55-65% is common for premium vegan burgers. This is higher than regular burgers because guests are willing to pay more for plant-based options.
Should I account for more waste?
Yes, many plant-based meat substitutes have a shorter shelf life. Plan your purchasing more carefully and account for 2-5% extra waste in your cost price. Temperature control is crucial for these products.
How do I compare different plant-based meat brands?
Don't just look at the price per kilo, but also the portion size. Beyond Meat patties are 113g, other brands often 100g or 120g. Calculate the costs per portion and factor in taste and customer acceptance.
📚 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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