Caesar salads look simple. They leak margin when chicken portions drift and dressing is poured by feel.
This guide shows a repeatable way to cost and price Caesar salads in the U.S. so your salad station stops guessing.
Quick Summary
- Cost by portion standards and batch recipes
- Track all components: protein, sides, sauces, packaging
- Update prices monthly when supplier costs change
- Use portion scales to prevent margin drift
Key Takeaways
- Cost salads by per-oz portions, not by bowl size
- Chicken is the main cost driver and must be weighed
- Dressing, croutons, and parmesan are real COGS
- Build a clear price ladder for add-ons
Core Cost Formula
Caesar salad cost = Greens + Protein + Cheese + Dressing + Croutons + Packaging
Price = Caesar salad cost / Target food cost %Portion Standards (Start Here)
- Romaine: 4-6 oz chopped
- Chicken (cooked): 3-5 oz
- Parmesan: 0.3-0.5 oz
- Dressing: 1.5-2 oz
- Croutons: 0.5-0.8 oz
- Lemon + garnish: fixed portion
Lock one standard before you price. Every ounce matters when salads are a high-volume item.
Example Cost (Chicken Caesar)
| Item | Portion | Cost |
|---|---|---|
| Romaine | 5 oz | $0.60 |
| Chicken (cooked) | 4 oz | $2.20 |
| Parmesan | 0.4 oz | $0.28 |
| Dressing | 1.5 oz | $0.27 |
| Croutons | 0.7 oz | $0.07 |
| Packaging + garnish | 1 set | $0.25 |
| Total | $3.67 |
If your target food cost is 28%:
$3.67 / 0.28 = $13.11Round to a price point your market accepts.
Add-On Pricing Ladder
- Add chicken: price by cooked ounce (not by scoop)
- Add shrimp or salmon: price as a premium tier
- Extra dressing or croutons: charge a small modifier
Margin Leaks to Watch
- Unmeasured chicken portions during rush
- Dressing poured without a standard ladle
- Free add-ons (avocado, extra cheese) that were not priced
- To-go packaging costs ignored in dine-in pricing
Market Check (BLS)
BLS CPI data for December 2025 shows food away from home up 4.1% year-over-year. If you are not reviewing salad costs quarterly, your margin is likely shrinking without you noticing.
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
KitchenCost tracks portion standards and updates your salad costs when prices move. If your salad station is guessing, start here: KitchenCost.