Elote sells on flavor and nostalgia. The margin lives in topping portions and packaging.
This guide shows how to cost elote by ear or cup, set topping standards, and keep takeout profitable.
Quick Summary
- Cost elote by ear or cup
- Crema and cheese ounces drive the real cost
- Lime, seasoning, and butter must be counted
- Cup packaging changes margin
- Portion control turns elote into a high-profit add-on
Why Elote Loses Margin
- Crema and cheese served heavy
- Cup servings overfilled
- Lime and seasoning ignored in cost
- Packaging costs not tracked
Core Cost Formula
Elote cost = Corn + Crema + Cheese + Seasoning + Lime + Packaging
Target price = Elote cost ÷ Target food cost %Portion Standards (Example)
- Ear version: 1 ear + fixed topping ounces
- Cup version: 6 to 8 oz corn + fixed topping ounces
- Crema: 0.6 to 0.8 oz
- Cheese: 0.5 to 0.7 oz
- Lime: 1 wedge
Market Check (BLS)
Food-away-from-home prices continue to move in the BLS CPI. Review snack pricing quarterly.
Source: BLS Consumer Price Index
Checklist
- Ear vs cup priced separately
- Crema and cheese ounces fixed
- Seasoning and lime included
- Packaging included
- Portion tools used every shift
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
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KitchenCost tracks snack items like elote by portion, topping, and package.