Restaurant Operations
How we
estimate costs.
Sous Chef estimates are planning tools. They are ranges because real costs move: here is exactly how they are built.
What moves the numbers
- Ingredient prices vary by supplier and market
- Wholesale pricing varies with volume and contract
- Labor rates vary by city and restaurant
- Packaging varies by supplier and case size
- Portion sizes matter: a heavy hand changes food cost fast
- Waste and spoilage matter
- Cooking yields matter: raw weight is not cooked weight
- Local supplier pricing matters
- Platform fees vary by platform and agreement
- Restaurants have different staffing structures
How each estimate is built
- Unit costs are estimated delivered prices from US broadline foodservice distributors, given as a low and a high. They are planning ranges, not supplier quotes.
- Proteins, starches and produce are costed by as-purchased weight or by the piece. Herbs, citrus, aromatics, spices, sauces and oil are costed as a per-portion allowance.
- Ingredient cost = sum of portion quantity x unit cost, at the low and the high unit price.
- Packaging = container, lid or wrap and label, plus the per-order bag, napkins and utensils on mains. A side ships in the main's bag, so it carries only its own container.
- Incremental labor = estimated hands-on minutes per order x an hourly wage of $16 to $22. It excludes staff you already pay to be on shift.
- Total variable cost = ingredients + packaging + incremental labor. Contribution = menu price - total variable cost, before delivery-platform fees and before the Sous Chef revenue share.
- Waste, spoilage, cooking yield and local pricing move these numbers. Re-cost every item with your own invoices before launch.
Financial example
One $10
sale.
The average main across all seven brands, before delivery-platform fees. Platform commission and fees depend on the platform and your commercial agreement; the Sous Chef share is 15% of net delivery sales. Both come out of this contribution.
Illustrative estimate
- Menu price$10.00
- Ingredients−$1.85–$3.00
- Packaging−$0.25–$0.60
- Incremental labor−$0.50–$1.20
- Contribution before platform fees$5.25–$7.30
Illustrative estimate. Actual costs vary by supplier, market, portion size, labor rates, waste, packaging and restaurant operation.
Economics calculator
Run your
own scenario.
- Daily gross sales
- Monthly gross sales (30 days)
- Est. monthly variable costs
- Est. monthly contribution before platform fees
ILLUSTRATIVE SCENARIO. One main per order at the brand's average price. Not a forecast: Sous Chef does not promise any order volume, sales or profit.
Unit cost assumptions
| Chicken thigh, boneless skinless | $2.75–$3.75 per lb |
|---|---|
| Chicken wings, split | $2.40–$3.90 per lb |
| Beef for carne asada (flap or skirt) | $7.00–$9.50 per lb |
| Beef flank or sirloin, sliced thin | $6.50–$8.75 per lb |
| Pork shoulder, boneless | $2.50–$3.50 per lb |
| Roast beef, sliced deli | $7.00–$9.50 per lb |
| Italian meats, sliced (ham, salami, capicola) | $5.50–$7.50 per lb |
| Pork breakfast sausage patty, 2 oz | $0.30–$0.48 each |
| Pork chorizo, raw bulk | $3.25–$4.75 per lb |
| Tofu, extra firm | $1.80–$2.60 per lb |
| Eggs, large | $0.18–$0.32 each |
| Mushrooms, cremini or button | $2.75–$3.75 per lb |
| Flour tortilla, 13 in., lard-free | $0.30–$0.45 each |
| Biscuit, dairy-free, par-baked | $0.30–$0.50 each |
| Brioche-style bun, dairy-free | $0.35–$0.55 each |
| Sub roll, 9 in. | $0.65–$1.00 each |
| Vietnamese-style baguette, 8 in. | $0.50–$0.85 each |
| Rice, cooked weight (long-grain or jasmine) | $0.35–$0.55 per lb |
| Pinto or black beans, cooked or canned | $0.70–$1.05 per lb |
| Potatoes, raw | $0.55–$0.90 per lb |
| Wheat noodles, fresh, egg-free | $1.60–$2.40 per lb |
| Cabbage | $0.55–$0.85 per lb |
| Broccoli florets | $2.00–$2.80 per lb |
| Bell or poblano peppers | $1.80–$2.60 per lb |
| Onion | $0.60–$0.95 per lb |
| Cucumber | $1.10–$1.60 per lb |
| Carrot | $0.70–$1.00 per lb |
| Corn kernels, frozen | $1.20–$1.80 per lb |
| Pineapple, usable flesh | $1.80–$2.80 per lb |
| Tomato | $1.40–$2.20 per lb |
| Avocado flesh | $2.90–$5.10 per lb |
| Seasonal fruit, usable flesh | $1.80–$2.80 per lb |
| Pickled jalapeños, canned | $1.60–$2.40 per lb |
| Dill pickle chips, purchased | $1.40–$2.00 per lb |
| Hot giardiniera, purchased | $2.20–$3.20 per lb |
| Fresh salsa (pico de gallo), house batch | $1.50–$2.40 per lb |
| Roasted green chile and tomatillo salsa, house batch | $1.60–$2.50 per lb |
| Roasted tomato and chile salsa, house batch | $1.40–$2.20 per lb |
| Roasted green chile, chopped | $2.50–$3.60 per lb |
| Honey | $3.50–$5.00 per lb |
| Orange, juice and zest | $0.28–$0.45 each |
| Fresh herbs (cilantro, scallion, mint) | $0.06–$0.12 per portion |
| Lime or lemon | $0.08–$0.15 per portion |
| Garlic, ginger or lemongrass | $0.04–$0.09 per portion |
| Salt, pepper and dried spices | $0.04–$0.09 per portion |
| Dried chiles and chile flakes | $0.06–$0.12 per portion |
| Sichuan peppercorn | $0.10–$0.18 per portion |
| Korean chile flakes (gochugaru) | $0.08–$0.15 per portion |
| Soy sauce | $0.03–$0.06 per portion |
| White miso | $0.08–$0.14 per portion |
| Vinegar | $0.02–$0.05 per portion |
| Sugar | $0.01–$0.03 per portion |
| Cornstarch | $0.01–$0.03 per portion |
| Mustard (Dijon or yellow) | $0.03–$0.06 per portion |
| Prepared horseradish | $0.04–$0.08 per portion |
| Cooking oil | $0.04–$0.08 per portion |
| Fryer oil allowance | $0.08–$0.15 per portion |
| Fryer oil allowance, wings | $0.15–$0.25 per portion |
| Coffee, per 12 oz iced drink (grounds, sugar, ice) | $0.35–$0.60 each |
Packaging assumptions
| Foil burrito sheet | $0.04–$0.07 |
|---|---|
| Kraft sandwich wrap | $0.05–$0.10 |
| Folded kraft sandwich box | $0.18–$0.30 |
| Molded fiber bowl, 32 oz | $0.20–$0.32 |
| Molded fiber noodle bowl, 32 oz | $0.20–$0.30 |
| Fiber lid | $0.08–$0.14 |
| Vented wing box | $0.22–$0.35 |
| Side container, 12 oz | $0.08–$0.14 |
| Side container lid | $0.05–$0.08 |
| Vented side box | $0.10–$0.16 |
| Sauce cup with lid, 2 oz | $0.04–$0.07 |
| Cold cup, lid and straw, 16 oz | $0.15–$0.25 |
| Order label | $0.02–$0.04 |
| Delivery bag (per order) | $0.10–$0.20 |
| Napkins (per order) | $0.02–$0.04 |
| Utensils (per order) | $0.04–$0.07 |
Labor assumption
Incremental labor = estimated hands-on minutes per order x an hourly wage range of $16 to $22. Use your own loaded labor rate.