Egg waffles feel low-cost, but fillings and packaging are where the margin moves. If the batter and toppings are not measured, profits disappear fast.
Quick Summary
- Egg waffle cost = batter + fillings + toppings + packaging
- Fillings must be priced as add-ons
- Portion control is everything
- Takeout packaging is a fixed cost per order
Where margin slips
- Batter volume changes by staff
- Fillings included without an upcharge
- Toppings added “just a little”
- Packaging ignored in the base price
Base Formula
Waffle cost = Batter + Fillings + Toppings + Packaging
Food cost % = Waffle cost ÷ Menu priceExample (1 waffle)
- Batter: $0.90
- Filling (custard): $0.60
- Toppings (fruit + syrup): $0.45
- Packaging: $0.25
Total cost: $2.20
At $8.00, food cost is about 27.5%.
Pricing strategy
- Plain waffle at base price
- Fillings and toppings as paid add-ons
- Combo with coffee or boba to raise ticket
Quick Checklist
- Batter measured by weight or ladle
- Filling add-ons priced separately
- Packaging included
- Combo pricing tested
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
- US Pancake & Waffle Cost Guide
- US Boba Tea Shop Cost Guide
- US Coffee Shop Pricing Guide
- Menu Price Review Checklist
Want This Done Automatically?
KitchenCost updates batter and topping costs when suppliers change prices. If you want to protect margin faster, start with KitchenCost.