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UK Kebab Shop Cost Guide: Doner, Chicken, and Chips Pricing

UK kebab shop cost guide with doner yield, chicken portioning, sauce control, and takeaway packaging for profit.

Updated Feb 6, 2026
kebab shop costuk kebab pricingdoner costtakeaway pricingmenu engineering
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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

  1. Doner shave size varies by staff
  2. Chicken portions creep during rush
  3. Sauce cups and salad are unmeasured
  4. Packaging costs are ignored

Core Cost Formula

Kebab cost = Protein + Bread + Salad + Sauce + Packaging
Food cost % = Kebab cost / Menu price

Doner 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

Frequently Asked Questions

How do I cost doner meat?

Use cooked yield. Track raw weight vs shaved meat and cost per cooked kilo.

Do sauces and salad matter?

Yes. Low-cost items add up fast at volume. Cost them per portion.

Should chips be a separate price tier?

Yes. Chips and packaging raise cost and should have a clear price ladder.

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