Calculate Burger Cost (single patty)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Beef Mince (70/30 chuck/short rib) | kg | — | ||
| Brioche Bun | pcs | — | ||
| Aged Cheddar Slice | kg | — | ||
| Lettuce + Tomato + Pickles | kg | — | ||
| Burger Sauce + Mustard | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Track patty weight to the gram — 180g vs 200g is a 11% protein cost difference.
- Brioche buns cost 3× regular buns but justify a €2–3 menu uplift.
- 70/30 beef blend (chuck/short rib) costs less per kg than premium fillet and tastes better.
- Sides (fries, slaw) carry a 12–15% food cost — load them up to boost overall plate value.
Frequently Asked Questions
Target 28–32% food cost on gourmet burgers including the bun and one cheese. Premium builds (wagyu, foie gras) can run 35–40% with the right price point.
Single patty: 160–180g raw. Double: 280–320g. Account for 18–22% cooking loss when calculating yield.
Take your ingredient cost (patty + bun + cheese + toppings + sauce) and divide by 0.30 for a 30% food cost target. Add €2–4 for the perceived value of premium cheese, bacon or aged cuts.