UK Pie and Mash Cost Guide: Portions, Gravy, and Profit

Pie and mash looks simple. Then gravy refills, larger scoops, and extra pies erase the profit.

This guide shows how to price pie and mash portions with clean margins in the UK.

Quick Summary

• Pie and mash = pie + mash + gravy + sides + packaging
• Mash scoop size must be fixed
• Gravy is a real cost and needs a portion rule
• Double-pie portions should be a premium tier

Why Pie and Mash Margins Slip

1. Mash scoops get bigger during rush
2. Gravy refills are untracked
3. Pickles and sides are free by default
4. Takeaway packaging is ignored

Core Cost Formula

Plate cost = Pie + Mash + Gravy + Sides + Packaging
Food cost % = Plate cost / Menu price

Portion Standards

• Fix mash scoop size per plate
• Use a ladle standard for gravy
• Price extra gravy as an add-on

Side and Takeaway Control

• Pickles and sauces need a portion rule
• Takeaway pricing should cover boxes and bags
• Combo deals should be priced from total cost

Checklist

• Mash scoop size fixed
• Gravy ladle standard set
• Sides portioned
• Packaging cost included
• Premium tier for double pies

Do This Now

• Fix your mash scoop size and measure it on a scale
• Set a ladle standard for gravy and price extra gravy as an add-on
• Build separate recipes for single and double-pie portions
• Add packaging costs (boxes, bags, foil) to every order
• Create a price ladder for single pie, double pie, and combo deals

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