Bento boxes win lunch. They also hide cost leaks.
If your protein grams and side portions are not fixed, every box is a gamble. This guide helps U.S. operators price bento boxes and trays with stable margins.
Quick Summary
- Bento cost = protein + starch + sides + sauces + packaging
- Fix grams per compartment to stop portion creep
- Price bento separately from dine-in when packaging is significant
- Trays need a labor premium, not just ingredient math
Where Bento Margins Disappear
- Protein portion creep during rush
- Side dish overflow because compartments are not defined
- Sauce and garnish costs never counted
- Packaging that is more expensive than expected
Core Cost Formula
Bento cost = Protein + Rice/Grain + Sides + Sauces + Packaging
Food cost % = Bento cost / Menu priceBuild a Bento Template
Lock a template before you price:
- Protein: 1 fixed portion (chicken, salmon, tofu)
- Starch: rice or noodles
- Sides: 2 small portions (veg, pickles, salad)
- Sauce: measured cup or drizzle
When the template is fixed, pricing becomes predictable.
Example: Two Bento Tiers
- Standard bento: chicken + rice + two sides
- Premium bento: salmon + rice + two sides
Set price bands based on protein cost, not the box name.
Checklist
- Protein grams are standardized
- Side portions are measured
- Sauce cups are pre-portioned
- Packaging cost is included
- Tray pricing includes a labor premium
Do This Now
- Lock your bento template (protein grams, rice ounces, side portions)
- Weigh each component on a scale and measure sauces in cups
- Build separate recipes for standard and premium bento tiers
- Add packaging costs (box, dividers, labels) to your recipe
- Price bento separately from dine-in when packaging is significant