US Ethiopian Restaurant Cost Guide: Injera, Wot, and Platter Pricing

Ethiopian food is built on shared platters and rich stews. Margins hold when injera yield and stew portions are measured, not guessed.

Quick Summary

• Cost by injera + stew portions + sides + packaging
• Injera should be costed by batch yield
• Stews need fixed portion weights
• Extra injera should be a paid add-on

Why Ethiopian Menu Costs Drift

1. Stews are over-served on platters
2. Injera yield is not tracked
3. Extra injera is given away
4. Spice costs are ignored

Core Cost Formula

Platter cost = Injera + Stew portions + Veg + Packaging
Food cost % = Platter cost / Menu price

Injera Yield Basics

• Track batch size and total injera count
• Cost per injera = batch cost / pieces
• Set a fixed number of injera per platter

Stew Portion Standards

• Doro wat, misir wot, tibs: portion by cooked weight
• Use the same ladle for every stew
• Build a clear platter tier (2-item, 3-item, 4-item)

Pricing Levers

• Charge for extra injera
• Offer a veg platter with lower protein cost
• Bundle sides to lift ticket without raising protein cost

Checklist

• Injera batch yield tracked weekly
• Stew portions fixed by weight
• Extra injera priced
• Packaging included in cost

Do This Now

• Track your injera batch yield and cost per piece
• Set a fixed number of injera per platter (no free extras)
• Measure stew portions by weight using the same ladle
• Build a clear platter tier (2-item, 3-item, 4-item)
• Price extra injera as a paid add-on

Related Guides

• US food cost calculator
• US menu pricing calculator
• Restaurant labor cost percentage guide
• Recipe costing guide