For restaurant and cafe operators pricing in local markets:
At a Glance: Kebab Shop Menu Item Costs (UK)
| Menu Item | Food Cost | Target Price | Margin |
|---|---|---|---|
| Doner kebab wrap | £1.80-£2.50 | £7-£9 | 65-75% |
| Chicken shish wrap | £1.50-£2.20 | £7-£8.50 | 70-75% |
| Chips (regular) | £0.30-£0.50 | £2.50-£3.50 | 85-88% |
| Meal deal (kebab + chips + drink) | £2.80-£3.80 | £9-£12 | 65-70% |
For kebab shop operators: doner meat loses 30-40% to cook shrink. If you cost doner on raw weight, your real cost per portion is much higher.
Kebab shops win on volume and late-night demand. Margins disappear when doner portions and sauce control drift.
This guide shows how to price kebabs, wraps, and chips with reliable profit in the UK.
Quick Summary
- Cost kebabs by cooked yield + portion weight
- Sauces and salad are real costs at volume
- Chips and packaging require a separate price tier
- Track doner, chicken, and mixed boxes as different tiers
Why Kebab Costs Drift
- Doner shave size varies by staff
- Chicken portions creep during rush
- Sauce cups and salad are unmeasured
- Packaging costs are ignored
Core Cost Formula
Kebab cost = Protein + Bread + Salad + Sauce + Packaging
Food cost % = Kebab cost / Menu priceDoner and Chicken Portions
- Set a cooked portion weight for doner
- Chicken is a separate tier, not a swap
- Mixed boxes should be priced at premium tier
Sauce and Salad Control
- Use fixed scoop sizes for salad
- Sauce cups should be a measured portion
- Extra sauce = paid add-on
Chips and Takeaway Boxes
- Chips cost per portion must be fixed
- Boxes, foil, and bags belong in every order cost
- Delivery pricing should include fees and packaging
Checklist
- Cooked yield tracked for doner
- Portion weights fixed for chicken
- Sauce and salad measured
- Packaging cost included
- Price ladder for kebab + chips
Do This Now
- Track your doner raw weight vs cooked yield and cost per kilo
- Set a fixed portion weight for doner and chicken (no eyeballing)
- Use measured scoop sizes for salad and sauce cups (extra sauce = paid add-on)
- Add packaging costs (boxes, foil, bags) to every order
- Build a price ladder for kebab, kebab + chips, and premium tiers
Related guides
- UK menu pricing calculator
- UK menu price review checklist
- Restaurant labor cost percentage guide
- Recipe costing guide
This Week: 5 Actions for UK Operators
- Recalculate your food cost % using ex-VAT revenue as the denominator
- Check your top 5 selling items for portion consistency
- Review supplier invoices against last quarter — flag any items up 5%+
- Audit your add-on pricing — are “extras” (bacon, cheese, sauce) priced to cover cost?
- Update your menu if costs have moved since your last price review