Gumbo margins look fine until your protein ounces drift.
The roux is cheap. The sausage and shrimp are not.
Quick Summary
- Gumbo must be costed by pot yield, not by “one ladle”
- Protein ounces are the main cost driver
- Standardize your rice scoop and ladle size
- Seafood gumbo needs a price tier
Base Formula
Gumbo cost per bowl = (Total pot cost ÷ Servings per pot) + Rice + Packaging
Food cost % = Bowl cost ÷ Menu priceExample Pot Cost (US)
8-quart pot yield: 16 bowls
- Chicken thigh (4 lb raw): $12.80
- Andouille sausage (2 lb): $11.00
- Shrimp (1.5 lb raw): $11.25
- Roux + veg + stock + spices: $6.00
- Rice (16 bowls): $4.00
Total pot cost: $45.05
Bowl cost (no packaging): $45.05 ÷ 16 = $2.82
Add $0.40 for a to-go container and your bowl cost is $3.22.
At a $12 menu price, food cost is 26.8%.
Portion Standards That Matter
- Ladle size: one fixed oz
- Protein ounces: 4 oz standard, 6 oz premium
- Rice scoop: fixed volume, not by feel
A 1 oz protein drift can move food cost by 3-5 points.
Pricing Tips
- Base price for chicken + sausage
- +$2 to +$3 for shrimp or seafood blend
- Charge extra for double protein
US Cost Reality Check
BLS CPI (12-month change through Nov 2025):
- Food away from home: +3.7%
- Food at home: +1.9%
Gumbo is a weekly re-cost item when protein prices move.
Do This Now
- Weigh and record 3 portions of your main ingredient
- Calculate the cost per portion using your supplier invoice
- Set a portion standard and train your team
- Review your current menu price against 28-35% food cost target
- Update your pricing if food cost is above 35%
- Schedule a monthly cost review with your team
Related Guides
- US Prep Yield Calculator
- US Seafood Boil Cost Guide
- US Soup, Salad, Sandwich Pricing Guide
- US Restaurant Prime Cost Calculator
Want This Automated?
KitchenCost tracks pot yields and updates gumbo costs when protein prices change.
Start on the KitchenCost landing page.