Arepas sell fast because they feel simple. Corn dough, a hot griddle, and bold fillings. Profit, however, is decided by dough yield, protein tiering, and topping discipline.
This guide shows how to cost arepas in the U.S. You will get dough math, filling tiers, and a clean pricing ladder.
Quick Summary
- Cost the dough batch first, then cost the fillings.
- Use two price tiers: chicken/pork vs beef/steak.
- Cheese and avocado are premium add-ons, not freebies.
- Portion control is the only way to keep margin stable.
Where Arepa Margins Slip
- Dough yield is not measured.
- Fillings are mixed by feel.
- Cheese and avocado creep upward.
- Oil and butter are ignored.
- Packaging is treated as overhead, not a line item.
Core Costing Formula
Unit cost = Ingredient price / Usable amount
Arepa cost = Dough cost + Filling cost + Toppings + Packaging
Food cost % = Arepa cost / Menu priceBuild the dough baseline first. Then layer fillings as add-ons.
U.S. Price Benchmarks (Retail, City Average)
Use these BLS/FRED benchmarks as directional signals. Replace with your distributor prices.
| Item | Latest U.S. city average | Unit cost | Why it matters |
|---|---|---|---|
| Chicken, fresh, whole | $2.020/lb (Dec 2025) | $0.13/oz | Chicken filling baseline |
| Ground beef, 100% | $6.821/lb (Dec 2025) | $0.43/oz | Beef filling baseline |
| Tomatoes, field grown | $1.840/lb (Dec 2025) | $0.12/oz | Salsa and topping base |
| Bread, white, pan | $1.833/lb (Dec 2025) | $0.11/oz | Starch baseline |
| Cheese, processed | $4.925/lb (Sep 2025) | $0.31/oz | Cheese topping signal |
Dough Batch Cost (Example)
Example numbers only. Replace with your invoice costs.
Batch recipe (40 arepas):
| Ingredient | Amount | Cost |
|---|---|---|
| Pre-cooked cornmeal | 6 lb | $7.80 |
| Water | 10 lb | $0.00 |
| Salt + oil | 1 portion | $0.60 |
| Total batch cost | $8.40 |
Dough cost per arepa:
$8.40 ÷ 40 = $0.21If yield drops to 34 arepas, your dough cost per arepa jumps to $0.25.
Filling Tier System (Must-Have)
Do not use one flat price for all fillings. Your costs are not flat.
Suggested tiers:
- Tier 1: Chicken, pulled pork
- Tier 2: Beef, steak, shrimp
- Tier 3: Premium add-ons (avocado, double cheese)
A clean tier system keeps your menu simple and profitable.
Example 1: Chicken Arepa
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Dough | 1 arepa | $0.21 | $0.21 |
| Shredded chicken | 3 oz | $0.18/oz | $0.54 |
| Cheese | 1 oz | $0.31/oz | $0.31 |
| Salsa + onions | 1.5 oz | $0.10/oz | $0.15 |
| Oil/butter | 0.3 oz | $0.08/oz | $0.02 |
| Packaging | 1 set | $0.28 | $0.28 |
| Total arepa cost | $1.51 |
Price Targets
| Target Food Cost % | Menu Price |
|---|---|
| 28% | $5.40 |
| 30% | $5.05 |
| 32% | $4.70 |
If your market price is below $5, reduce chicken ounces before discounting.
Example 2: Beef Arepa (Premium Tier)
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Dough | 1 arepa | $0.21 | $0.21 |
| Shredded beef | 3 oz | $0.43/oz | $1.29 |
| Cheese | 1 oz | $0.31/oz | $0.31 |
| Salsa + onions | 1.5 oz | $0.10/oz | $0.15 |
| Oil/butter | 0.3 oz | $0.08/oz | $0.02 |
| Packaging | 1 set | $0.28 | $0.28 |
| Total arepa cost | $2.26 |
A $7.50–$8.50 price point is reasonable if chicken arepas sit at $5.50–$6.00.
Cheese and Avocado Strategy
These are high-impact add-ons. Treat them as paid upgrades.
Simple rules:
- Add cheese: price = cheese cost x 3
- Add avocado: price = avocado cost x 3
- Double filling: price = filling cost x 2.5
Free extra toppings are silent discounts.
Griddle Oil and Butter
Oil feels cheap but it scales fast. Track it as a batch cost.
Quick method:
Oil cost per arepa = (Monthly oil cost) / (Monthly arepa count)If you skip this, your cost sheet is optimistic.
Portion Control Checklist
- Weigh chicken and beef by cooked ounces
- Keep a standard scoop for salsa
- Mark dough balls by weight
- Count cheese slices per arepa
- Log daily waste from unsold arepas
Small drift multiplied by volume is real money.
Q&A
Q. Should I price all arepas the same? A. No. Protein costs vary too much. Use tiers.
Q. Is avocado worth the headache? A. Yes, but only as a paid add-on with a clear price.
Q. What is the biggest hidden cost? A. Portion drift in fillings, especially meat and cheese.
Related Guides
- Recipe Costing Guide
- Food Cost Ratio Guide
- Prime Cost Guide
- Loss Rate Guide
- Menu Engineering Guide
- US Delivery App Pricing Guide
- Home Baking Pricing Guide
- Fried Chicken Restaurant Cost Guide
Want This Done Automatically?
KitchenCost recalculates recipe costs, food cost %, and menu prices as ingredient costs change.
If you want a faster way to protect margin, try KitchenCost.
Sources
- USDA ERS Food Price Outlook: Summary Findings (Jan 2026)
- FRED - Chicken, fresh, whole, per lb. (APU0000706111)
- FRED - Ground beef, 100% beef, per lb. (APU0000FC1101)
- FRED - Tomatoes, field grown, per lb. (APU0000712311)
- FRED - Bread, white, pan, per lb. (APU0000702111)
- FRED - Cheese, processed, American, per lb. (APU0000710211)