US Grilled Cheese + Tomato Soup Cost Guide (2026): Combo Pricing That Holds Margin

Grilled cheese feels simple. So does tomato soup.

But cheese, butter, and packaging make or break the margin.

This guide gives you U.S. benchmarks and a clean combo pricing workflow that works for cafes, diners, and lunch counters.

Quick Summary

• Cheese weight is the #1 cost driver
• Standardize bread weight per sandwich
• Soup is best priced as a batch sub-recipe
• Combos should target 25-30% total cost

U.S. Ingredient Benchmarks (Retail)

These are BLS U.S. city average prices. Use them as a reality check.

Conversion formula:

Price per oz = Price per lb / 16

Step 1: Lock the Sandwich Build

Example standard sandwich:

• Bread: 2 oz total (2 slices)
• Cheese: 2.5 oz
• Butter: 0.5 oz

Rule: If cheese goes from 2.0 oz to 3.0 oz, margin can drop 6-8 points overnight.

Step 2: Cost Tomato Soup by Batch

Treat soup like a sub-recipe. Track batch cost / yield.

Example batch (16 x 8 oz servings):

• #10 tomato base: $4.50
• Cream: $1.20
• Onion + garlic + spices: $0.50

Batch cost: $6.20 Cost per 8 oz serving: $6.20 / 16 = $0.39

If you use fresh tomatoes, validate with retail benchmarks above, then price with your supplier invoice.

Step 3: Add Packaging for Takeout

• Soup cup + lid
• Sandwich wrap or clamshell
• Bag + utensils

Typical packaging cost: $0.35-$0.60 per order.

Step 4: Price the Combo

Example (dine-in):

• Sandwich: $1.26
• Soup (8 oz): $0.39
• Total cost: $1.65

Target 28% cost:

Menu price = Total cost / 0.28
Menu price = $1.65 / 0.28 = $5.89

Example (takeout):

• Total cost: $1.65 + $0.45 packaging = $2.10
• $2.10 / 0.28 = $7.50

That gap is real. If your takeout price matches dine-in, you are subsidizing every order.

Common Margin Leaks

1. Cheese over-portioning
2. Thick bread (heavier slices)
3. Soup ladle drift
4. Free add-ons (extra cheese, extra soup)
5. Packaging not counted

Want Combos Priced Automatically?

Track bread, cheese, butter, and soup batches in one place. Update a supplier price and every combo updates instantly.

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Do This Now: Weekly Grilled Cheese & Soup Checklist

• Weigh cheese portions per sandwich
• Update bread, cheese, and butter prices from invoices
• Recalculate combo costs if any ingredient moved >5%
• Check soup batch yield and portion consistency
• Audit takeout packaging costs vs. dine-in

Related Guides

• US Breakfast Diner Cost Guide
• US Pancake & Waffle Cost Guide
• Inventory Count Checklist
• Prep Yield Calculator

Key Takeaways

1. Cheese weight drives grilled cheese cost
2. Price soup by batch yield, not by guess
3. Add packaging to every takeout order
4. Combos should target 25-30% total cost

Sources

• FRED — Bread, white, pan (APU0000702111)
• FRED — Cheddar cheese, natural (APU0000710212)
• FRED — Butter, stick (APU0000FS1101)
• FRED — Tomatoes, field grown (APU0000712311)
• USDA ERS — Food Price Outlook, Summary Findings