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US Food Hall Vendor Cost Guide: Price Menus with Commission in Mind

Food hall cost calculator with commission math, packaging costs, and menu design tips for tight margins.

Updated Feb 6, 2026
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Food hall volume looks great. Your margin can disappear anyway.

Why? Commission, packaging, and speed constraints. If you price like a regular restaurant, you will undercharge.

This guide shows how to build food hall pricing with commission math and tight margins in mind.

Quick Summary

  • Price from net revenue, not sticker price
  • Treat packaging as a real ingredient
  • Keep the menu tight and repeatable
  • Track waste by item, not by day

Why Food Hall Math Is Different

  1. Commission reduces your real price.
  2. Packaging cost is higher than a dine-in restaurant.
  3. Speed drives portion drift.
  4. Small kitchens amplify waste.
  5. Volume is bursty, not steady.

The Commission Formula

Use this to protect your net price.

Menu price = Target net price ÷ (1 - commission rate)

Example:

  • Target net price: $12.00
  • Commission rate: 12%
$12.00 ÷ 0.88 = $13.64 → $13.95 menu price

If you skip this step, you silently discount every order.

Build Cost by Item, Not Category

Do not average costs across a whole menu. The hall punishes low-margin items fast.

Track per item:

  • Protein portion cost
  • Side portion cost
  • Sauces and toppings
  • Packaging (box, cup, cutlery)
  • Waste rate

Pricing Checklist (Weekly)

  • Update commission and kiosk fee rates
  • Review top 10 sellers for portion drift
  • Reprice any item with +3pt cost swing
  • Kill items with high waste + slow sales

Do This Now

  • Check your food hall contract—what is the exact commission rate?
  • Recalculate your menu prices using the commission formula
  • Cost each item separately (protein, side, packaging, waste)
  • Identify your top 5 sellers and check for portion drift
  • Set a weekly pricing review to catch cost swings early

Frequently Asked Questions

How do I price when the hall takes a commission?

Back into your menu price using a commission formula so your net price stays intact.

Do I need separate prices for delivery kiosks?

Yes. Kiosk and delivery fees are different cost structures. Treat them as separate channels.

Should I shrink my menu?

Usually yes. Food hall wins with speed and consistency, so fewer items with higher throughput often win.

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