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US Greek Restaurant Cost Guide (2026): Gyros, Souvlaki, and Pita Pricing

Cost Greek menu items with portion standards for protein, pita, feta, and tzatziki. Includes a U.S. example and pricing targets.

Updated Feb 6, 2026
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Greek food sells on freshness and simplicity, but margins live in portion control. Gyro cones, skewers, feta, and olive oil move faster than most owners think.

This guide gives you a U.S.-focused cost framework for gyros, souvlaki plates, and Greek salads so you can price with confidence.


Quick Summary

  • Cost by protein ounces + pita + sides + packaging
  • Tzatziki and feta must be portioned, not free-poured
  • Batch-cost rice, potatoes, and sauce
  • Price delivery separately if packaging is heavy

Why Greek Menu Costs Drift

  1. Gyro and souvlaki portions creep up
  2. Feta and olive oil are overused
  3. Sauces are not portioned
  4. Takeout packaging is ignored

Core Cost Formula

Plate cost = Protein + Pita + Side + Sauce + Garnish + Packaging
Food cost % = Plate cost / Menu price

Portion Standards That Protect Margin

  • Gyro meat: 4.5-5.5 oz per pita
  • Souvlaki skewer: 4 oz cooked meat
  • Tzatziki: 2 oz per plate
  • Feta: 1 oz on salad or bowl

Batch Costs You Should Track

  • Tzatziki
  • Lemon rice or rice pilaf
  • Roasted lemon potatoes
  • Greek dressing

Batch costing keeps daily pricing consistent even when supplier costs move.


Example: Gyro Plate (1 plate)

ItemPortionCost
Gyro meat5 oz$2.25
Pita1$0.40
Tzatziki2 oz$0.30
Greek salad4 oz$0.85
Rice pilaf5 oz$0.45
Packaging1 set$0.55
Total$4.80

If the menu price is $16.50:

4.80 / 16.50 = 29.1%

Pricing Targets (Typical)

  • Fast-casual Greek: 25-32%
  • Full-service Greek: 28-35%
  • Delivery-heavy menus: 30-36%

Delivery Notes

Greek food travels well, but packaging adds up fast. If packaging is $0.75-$1.25 per order, use a delivery price tier or a higher minimum order to protect margin.


CPI Reality Check (US)

BLS data for December 2025 shows food away from home prices still rising year over year. Review protein pricing monthly if supplier quotes move faster than CPI.


Checklist

  • Protein ounces fixed and trained
  • Feta and tzatziki portioned by scoop
  • Batch yields recorded weekly
  • Packaging included for every takeout item


If you want menu costs that update when supplier prices change, try KitchenCost.


Sources

Frequently Asked Questions

What drives Greek food cost the most?

Protein ounces. Gyro and souvlaki portions decide margin more than pita or rice.

Should tzatziki be costed per cup?

Yes. Treat it like a recipe and cost by scoop size.

Do I price sides separately?

Yes. Fries, lemon potatoes, and salads should have their own cost and price.

Try it free — calculate your first recipe cost

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