Concession stand pricing is about speed and repeatability. Your margin is decided by portion control, combo logic, and waste prevention.
Quick Summary
- Price core items first, then build combos on top
- Control portions with scoops, ladles, and pre-weighed packs
- Count paper goods and condiments in every item
- Track waste by hour to stop over-prep
This guide shows how to price for volume without giving profit away.
Core Pricing Formula
Item cost = Food + Condiments + Packaging
Item price = Item cost / Target food cost %
Combo price = (Item cost sum - Discount) / Target food cost %Combo discounts should be small. Volume is the reward.
Where Concession Margins Leak
- Over-pouring nacho cheese
- Free extra toppings without a price rule
- Large soda portions with thin margins
- Over-prep during slow windows
Fix those four and your profit jumps immediately.
Example: Hot Dog Combo (Example Numbers)
- Hot dog and bun: $1.05
- Condiments and packaging: $0.30
- Chips: $0.55
- Soda and cup: $0.65
Combo cost = $2.55 Target food cost 28% -> Combo price = $9.10 Round to $9 or $9.50 depending on your venue.
Portion Control Tools That Matter
- Pre-weighed hot dog packs
- Standard ladles for cheese and chili
- Cup size rules for soda
- One-napkin policy during rush
Speed without standards is just expensive chaos.
Local Data Check (US)
BLS average price data and USDA ERS food price outlooks help you sanity-check input costs. Update prices at least seasonally because concession volume amplifies small cost changes.
Do This Now
- List your core items (hot dogs, nachos, soda, etc.)
- Calculate the cost of each item including condiments and packaging
- Divide item cost by 0.28 to find your menu price at 28% food cost
- Build 2-3 combo options with small discounts
- Set portion standards (ladle size for cheese, cup size for soda)
- Track waste hourly during your next event to identify over-prep
KitchenCost keeps concession recipes and combo pricing organized for fast events.