Sunday roast looks simple. It is a plate of many small costs.
Meat yield, roast potato weight, gravy portions, and Yorkshire puddings all decide whether a roast is a hero or a margin leak.
This UK-focused guide shows how to price Sunday roast with portion standards and VAT in mind.
Quick Summary
- Lock cooked meat yield and portion weight
- Weigh roast potatoes, do not guess
- Cost gravy and Yorkshire puddings per plate
- Use net (ex VAT) price for food cost math
Why Sunday Roast Margins Leak
- Meat yield is underestimated.
- Potatoes are “free” until they are not.
- Gravy and veg portions creep.
- Yorkshire puddings are ignored.
UK VAT Reminder
Most restaurant meals are charged at the standard VAT rate (20%). Use net price for food cost math.
Net price = VAT-inclusive price ÷ 1.20Portion Standards to Lock In
- Cooked meat portion (g per plate)
- Roast potatoes (g per plate)
- Veg mix (g per plate)
- Gravy ladle size (ml)
- Yorkshire pudding count
Example: Sunday Roast Plate
Assumptions (example):
- Cooked beef portion: 180g
- Roast potatoes: 220g
- Veg mix: 120g
- Gravy: 120ml
- Yorkshire pudding: 1
Build a recipe for each component and total the plate cost. If the plate cost rises above your target, adjust portion size before price to protect guest value.
Do This Now
- Weigh your cooked meat portion on a scale and lock it in (180g is typical)
- Measure roast potato portions and gravy ladle size
- Build a separate recipe for Yorkshire puddings (they are a real cost)
- Calculate your plate cost and check against your target margin
- Remember: use net (ex VAT) price for food cost %, not the menu price
Related Guides
- UK Pub Menu Pricing Guide
- UK Restaurant Menu Pricing Guide
- UK Restaurant VAT Pricing Guide
- UK Restaurant Prime Cost Calculator
- Recipe Costing Guide