Dim sum margins live and die by piece count and wrapper yield. If you cost by tray without a piece standard, you are guessing.
This guide shows how to price dim sum in the U.S. with per-piece math and waste control.
Quick Summary
- Cost dim sum by piece, then build tray prices
- Wrapper waste is real and should be measured
- Cart waste must be tracked weekly
- Steam-safe takeout packaging needs a separate line item
Why Dim Sum Profits Collapse
- Piece counts drift between prep teams
- Wrapper yield loss increases without tracking
- Overproduction for carts turns into waste
- Sauces and tea are treated as free
- Takeout packaging costs more than dine-in
Core Dim Sum Cost Formula
Piece cost = Wrapper + Filling + Steam/Fry + Sauce
Tray cost = Piece cost x Piece count + Packaging
Food cost % = Tray cost / Menu priceTreat sauce and packaging as fixed per-tray add-ons.
Portion Standards to Lock In
- Wrapper size and yield per bag
- Filling weight per piece (oz or g)
- Pieces per tray (4, 6, or 8)
- Sauce portion per tray
- Cart waste rate (weekly)
Example (Sample Only)
If a har gow tray is 4 pieces, cost the piece first. Then multiply by 4 and add sauce + packaging. That is the only reliable way to set tray pricing.
Local Price Check Sources (U.S.)
- USDA ERS Food Price Outlook for food-away-from-home trends
- BLS Average Price Data for retail price sanity checks
Use these to spot macro shifts, not as direct supplier pricing.
Checklist
- Piece count locked by tray type
- Wrapper yield tracked per batch
- Cart waste recorded weekly
- Takeout packaging priced separately
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months