Burrito bowls look simple: rice, beans, protein, toppings.
They are not. The bowl is a portion-control business. A 1 oz protein over-portion can erase your margin on a busy day.
This guide is a U.S.-focused burrito bowl cost calculator. It uses public price benchmarks, cooked-yield math, and pricing targets for bowls that actually protect margin.
Quick Summary
- Calculate cooked cost per ounce, not raw cost
- Protein and cheese decide 70% of your bowl margin
- Rice and beans are cheap only if you control the scoop size
- Add-ons need explicit pricing math (not feelings)
Why Burrito Bowls Lose Money
- Protein over-portioning
- +1 oz on a $1.40 protein adds real dollars per bowl.
- Cheese creep
- The second handful is the profit killer.
- Rice and beans are scooped, not weighed
- This makes your cost unpredictable.
- Add-ons are priced like freebies
- Guac, queso, and extra protein must pay for themselves.
- Delivery packaging adds hidden cost
- Bowls need sturdy containers; they are not cheap.
U.S. Price Benchmarks (Retail, City Average)
Use these as directional benchmarks, then plug in your supplier numbers.
| Item | Latest U.S. city average | Unit cost | Why it matters |
|---|---|---|---|
| Rice, long grain | $1.076/lb (Dec 2025) | $0.07/oz (dry) | Base volume driver |
| Beans, dried | $1.689/lb (Dec 2025) | $0.11/oz (dry) | Low-cost filler |
| Chicken breast, boneless | $4.153/lb (Dec 2025) | $0.26/oz (raw) | Primary protein cost |
| Cheddar cheese | $6.049/lb (Dec 2025) | $0.38/oz | Topping cost driver |
| Tomatoes, field grown | $1.840/lb (Dec 2025) | $0.12/oz | Fresh topping cost |
| Lettuce, iceberg | $1.987/lb (Nov 2025) | $0.12/oz | Bulk topping, spoilage risk |
Cooked Yield Math (Rice + Beans)
Dry rice and beans expand when cooked. If you cost them as dry weight, you will overstate the cost.
Typical yield rule of thumb:
- 1 lb dry rice → ~2.5 lb cooked
- 1 lb dry beans → ~2.5 lb cooked
Cooked cost per ounce:
Cooked cost per oz = Dry cost per lb ÷ 40 ozExamples:
- Rice: $1.076 ÷ 40 = $0.03/oz cooked
- Beans: $1.689 ÷ 40 = $0.04/oz cooked
Protein Yield Math (Chicken)
Chicken loses weight when cooked. If you portion by cooked ounces, adjust the cost upward.
Example:
- Raw chicken cost: $0.26/oz
- Cooked yield: 75%
Cooked cost per oz = $0.26 ÷ 0.75 = $0.35If your cooked yield is 70%, your cost per oz is even higher.
Costing Card Example: Chicken Burrito Bowl
Portion assumptions:
- Rice: 6 oz cooked
- Beans: 4 oz cooked
- Chicken: 4 oz cooked
- Cheese: 1 oz
- Lettuce: 1 oz
- Tomato salsa: 1.5 oz
- Seasonings + lime + oil: $0.20 (example)
Cost Breakdown
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Rice (cooked) | 6 oz | $0.03/oz | $0.18 |
| Beans (cooked) | 4 oz | $0.04/oz | $0.16 |
| Chicken (cooked) | 4 oz | $0.35/oz | $1.40 |
| Cheddar | 1 oz | $0.38/oz | $0.38 |
| Lettuce | 1 oz | $0.12/oz | $0.12 |
| Tomatoes | 1.5 oz | $0.12/oz | $0.18 |
| Seasoning + lime | — | — | $0.20 |
| Total bowl cost | $2.62 |
Price Targets
| Target Food Cost % | Menu Price |
|---|---|
| 28% | $9.36 |
| 30% | $8.73 |
| 32% | $8.19 |
If your market cannot support $8–10 bowls, reduce protein ounces before discounting the price.
Alternative Protein Example: Ground Beef
Ground beef is often cheaper per lb than chicken, but cook loss can be higher.
Example:
- Raw cost: $0.42/oz
- Cooked yield: 75%
Cooked cost per oz = $0.42 ÷ 0.75 = $0.56A 4 oz portion becomes $2.24 in beef cost alone. If that is too high, reduce to 3 oz and increase beans or rice.
Add-On Pricing (Guac, Queso, Extra Protein)
Add-ons should follow a strict formula.
Add-on price = Added cost ÷ Target food cost %Example:
- Added guac cost: $0.75
- Target food cost: 30%
$0.75 ÷ 0.30 = $2.50If you charge $1.50, you are losing margin on every upgrade.
Bowl vs Burrito: Packaging Reality
Burritos use foil and paper. Bowls use rigid containers + lids, which cost more.
If you sell bowls on delivery apps:
- Track packaging cost per order
- Add a delivery price or packaging fee if allowed
- Update delivery pricing quarterly
Portion Control System (Simple and Fast)
- Use scoop sizes for rice and beans
- Weigh protein during training and spot checks
- Pre-portion cheese in cups or bags
- Set a clear visual standard for lettuce and salsa
The goal is consistency, not speed.
Price Outlook (Why You Must Recheck Costs)
USDA ERS reports food prices rose 2.3% in 2024 and 2.9% in 2025, with 2.0–3.0% forecast for 2026.
Protein prices often move faster than the average. Reprice bowls when protein costs move 5% or more.
Quick Checklist
- Update protein prices monthly
- Recalculate cooked yield every quarter
- Audit cheese and guac portions during rush
- Track delivery bowl profitability separately
- Adjust add-on pricing when suppliers change
Related Guides
- Mexican Restaurant Cost Guide
- US Food Cost Calculator
- US Menu Pricing Calculator
- US Prep Yield Calculator
- US Delivery App Pricing Guide
- Menu Engineering Guide
Want Bowl Costs Updated Automatically?
KitchenCost stores recipes, cooked yields, and portion sizes in one place. Update one ingredient price and every bowl cost updates instantly.
Try KitchenCost.
Sources
- FRED — Rice, white, long grain (APU0000701312)
- FRED — Beans, dried, any type (APU0000714233)
- FRED — Chicken breast, boneless (APU0000FF1101)
- FRED — Cheddar cheese, natural (APU0000710211)
- FRED — Tomatoes, field grown (APU0000712311)
- FRED — Lettuce, iceberg (APU0000712111)
- USDA ERS — Food Price Outlook