Fajitas look simple. The margin lives in protein ounces, tortilla count, and add-ons.
This guide shows how to cost fajitas by portion and set prices that hold up.
Quick Summary
- Cost fajitas by protein ounces, not by pan
- Veg mix and tortillas must be standardized
- Steak needs a clear price tier
- Add-ons and sizzling service add hidden costs
Why Fajitas Lose Margin
- Protein ounces drift in rush hours
- Tortilla counts vary by server
- Veg mix is overfilled
- Add-ons are bundled for free
Core Cost Formula
Fajita cost = Protein + Veg mix + Tortillas + Sides + Add-ons + Packaging
Target price = Fajita cost ÷ Target food cost %Portion Standards (Example)
- Chicken: 5 to 6 oz cooked
- Steak: 5 to 6 oz cooked
- Veg mix: 3 to 4 oz
- Tortillas: 3 small or 2 large
- Sides: fixed scoop sizes
Example Plate (US)
| Item | Portion | Cost (example) |
|---|---|---|
| Chicken | 6 oz | $2.70 |
| Veg mix | 4 oz | $0.90 |
| Tortillas | 3 small | $0.60 |
| Sides (rice + beans) | 1 set | $0.85 |
| Add-ons + packaging | fixed | $0.45 |
| Total | $5.50 |
Price with a 30% target:
5.50 / 0.30 = $18.35Checklist
- Protein ounces set and trained
- Tortilla count fixed
- Steak priced above chicken
- Add-ons priced separately
- Re-cost monthly
Related Guides
- US Mexican Restaurant Cost Guide
- US Quesadilla Cost Guide
- US Burrito Bowl Cost Guide
- US Taco Truck Cost Guide
KitchenCost tracks protein ounces, add-ons, and tortilla counts in one place.