Margin on a Vietnamese box of spring…

Quick answer

You're selling Vietnamese spring roll boxes at €8. 50, confident you're turning a decent profit since rice paper and vegetables cost so little. But you might be overlooking the sneaky costs that chip away at your margins.

You're selling Vietnamese spring roll boxes at €8.50, confident you're turning a decent profit since rice paper and vegetables cost so little. But you might be overlooking the sneaky costs that chip away at your margins. Most Asian restaurants miss key expenses like premium sauces, frying oil, and quality packaging.

Collect all ingredient costs per box

Track every single expense that goes into each box. Don't just count the spring rolls - include sauces, garnishes, and packaging materials too.

? Example: Box of 6 spring rolls

6 spring rolls at €0.45: €2.70
Sweet chili sauce (30ml): €0.15
Soy sauce (15ml): €0.08
Fresh cilantro: €0.12
Box + lid: €0.18

Total ingredient costs: €3.23

Calculate your selling price excluding VAT

Your menu price includes 9% VAT, but you need the net amount for accurate margin calculations.

? Example:

Menu price: €8.50 (incl. 9% VAT)

Selling price excl. VAT: €8.50 ÷ 1.09 = €7.80

⚠️ Note:

Skip this step and your margins will look better on paper than they actually are in your bank account.

Calculate food cost percentage and margin

Now you can work out both your food cost percentage and your actual profit per box:

Food cost % = (Ingredient costs ÷ Selling price excl. VAT) × 100
Margin in euros = Selling price excl. VAT - Ingredient costs

? Example calculation:

Food cost: (€3.23 ÷ €7.80) × 100 = 41.4%

Margin: €7.80 - €3.23 = €4.57 per box

Assess your margin health

Asian restaurants should aim for 25-35% food costs. At 41.4%, this dish isn't pulling its weight. From analyzing actual purchasing data across different restaurant types, you've got these options:

Bump the price to €10.50 (brings food cost down to 32%)
Negotiate better rates with suppliers
Trim portion sizes without sacrificing quality

⚠️ Note:

Asian restaurants often underprice because rice and vegetables seem cheap. But you've still got rent, wages, and utilities to cover.

Factor in delivery platform costs

Selling through Deliveroo or Uber Eats? Those 15-30% commissions will crush your margins if you don't account for them:

? Example with delivery:

Selling price excl. VAT: €7.80

Platform commission (25%): €1.95

Net receipt: €5.85

Ingredient costs: €3.23

Actual margin: €2.62 (food cost jumps to 55%!)

How do you calculate the margin on spring rolls? (step by step)

Add up all ingredient costs

Make a list of everything that goes in the box: spring rolls, sauces, garnish, packaging. Calculate how much each component costs per portion.

Calculate selling price excluding VAT

Divide your menu price by 1.09 to get the price excluding 9% VAT. Use this price for your further calculations.

Calculate food cost and margin

Food cost % = (ingredient costs ÷ selling price excl. VAT) × 100. Margin in euros = selling price excl. VAT - ingredient costs.

✨ Pro tip

Track your spring roll margins every Tuesday for 6 weeks after tweaking your recipe. Something as small as switching to a premium fish sauce can shift your €4.57 margin by €0.35 per box.

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Frequently asked questions

Do I need to calculate rice separately for spring rolls?

No, if you buy spring rolls ready-made, the rice is already included in the cost price. If you make them yourself, you need to calculate rice, vegetables, meat and wrapper separately.

What food cost is normal for Vietnamese food?

For Asian restaurants a healthy food cost is between 25-35%. Above 35% you're not making enough, below 25% you might be able to do more volume with lower prices.

How do I include frying oil in my cost price?

Calculate how much oil you use per week and divide it by the number of fried portions. For spring rolls this is usually €0.05-0.10 per portion.

Do I need to include delivery costs in my margin?

Yes, platform commissions of 15-30% weigh heavily on your margin. Always calculate what you net after commission, then you'll see your actual margin.

Can I raise my spring roll price without losing customers?

Test it carefully. Raise by €0.50-1.00 and watch your sales figures. Often customers accept small price increases if quality stays good.

Should I calculate margins differently for lunch vs dinner orders?

Not necessarily for the same dish, but lunch customers often order smaller portions or combo deals. Track your average order values separately to see which time slot is more profitable overall.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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