Diabetic 3-Course Menu Cost Per Person
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Smoked Salmon Starter | kg | — | ||
| Grilled Chicken Breast | kg | — | ||
| Quinoa + Roasted Vegetables | kg | — | ||
| Berry Compote + Greek Yoghurt | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Replace white rice with quinoa, bulgur or barley — same plate cost, half the glycaemic index.
- Use stevia or erythritol in desserts when possible — both work in baking and add €0 to cost.
- Offer a fruit-based dessert (poached pear, berry compote) instead of a sugar-forward classic.
- Avoid hidden sugars — sauces, dressings and glazes often contain 8–15g sugar per portion.
Frequently Asked Questions
A meal with a glycaemic index under 55. Low-GI ingredients release glucose slowly: quinoa, lentils, most vegetables, nuts and unsweetened dairy. Avoid white rice, white bread, sweet drinks and refined sugar.
Yes — with portion control and low-sugar sweeteners. Berry-based desserts, dark chocolate (70%+) and sugar-free panna cotta work well at events.
A diabetic-friendly menu costs the same as a standard menu — premium proteins and vegetables already feature heavily. Expect €25–45 food cost per person for a 3-course meal.