Beignets are cheap to make, which is exactly why portion drift is dangerous.
A few grams of dough or too much sugar turns a high-margin item into a leak.
Quick Summary
- Cost beignets by batch yield, not by recipe sheet
- Oil absorption and powdered sugar are real costs
- Standardize dough weight per piece
- Price by order size (3-piece, 6-piece) to lift average ticket
Base Formula
Beignet cost per piece = (Batch dough cost ÷ Pieces) + Oil + Sugar + Packaging
Food cost % = Order cost ÷ Menu priceExample Batch (US)
Batch assumptions: 1.5 kg dough → 60 beignets (25 g each)
- Flour, sugar, yeast, milk, butter: $7.20
- Oil absorption (batch): $2.40
- Powdered sugar (batch): $1.20
Batch total: $10.80
Cost per beignet: $10.80 ÷ 60 = $0.18
Add packaging at $0.10 for a 3-piece order:
- 3 beignets: $0.54
- Packaging: $0.10
Order cost: $0.64
At a $6 menu price, food cost is 10.7%.
If dough weight drifts to 30 g, your cost jumps quickly.
Pricing Tips
- Offer 3-piece and 6-piece orders
- Charge for dipping sauces
- Keep powdered sugar portioned (scoop, not freehand)
US Cost Reality Check
BLS CPI (12-month change through Nov 2025):
- Food away from home: +3.7%
- Food at home: +1.9%
Even low-cost desserts need a monthly re-cost check.
Do This Now
- Weigh and record 3 portions of your main ingredient
- Calculate the cost per portion using your supplier invoice
- Set a portion standard and train your team
- Review your current menu price against 28-35% food cost target
- Update your pricing if food cost is above 35%
- Schedule a monthly cost review with your team
Related Guides
- US Donut Shop Cost Guide
- US Churro Cart Cost Guide
- US Dessert Table Pricing Guide
- US Coffee Shop Pricing Guide
Want This Automated?
KitchenCost tracks batch yields and updates beignet costs when ingredient prices move.
Start on the KitchenCost landing page.