Gyro and falafel menus look simple, but margins move fast.
A 1-ounce protein shift, a heavy sauce hand, or a free pita can swing your food cost by 3-5 points. This guide shows the portion math and pricing habits that keep Mediterranean menus profitable in the U.S.
Quick Summary
- Set one standard protein weight and stick to it.
- Sauces and dips are your most common over-portion leak.
- Bowls usually beat pitas on margin because they carry less bread cost and fewer remakes.
- Use U.S. protein price data to recheck portion pricing monthly.
What Moves Cost on Mediterranean Menus
- Protein portions (gyro, chicken, falafel)
- Pita + bread (each extra pita is a real cost)
- Sauces + dips (tzatziki, garlic sauce, hummus)
- Fresh produce (tomato, onion, cucumber, herbs)
- Side items (fries, rice, salad, soup)
If you do not portion these consistently, your margins are guesswork.
Core Formula (Works for Pitas, Bowls, and Plates)
Portion cost = Unit cost x Portion amount
Plate cost = Sum of all portion costs
Food cost % = Plate cost / Menu priceTrack protein, sauce, and bread as separate line items so you can see what is drifting.
Example: Gyro Plate (US)
Example numbers only. Replace with your invoices.
| Item | Portion | Cost |
|---|---|---|
| Gyro meat (cooked) | 5 oz | $1.75 |
| Pita bread | 1 | $0.35 |
| Rice | 6 oz | $0.18 |
| Salad mix | 3 oz | $0.40 |
| Tzatziki | 2 oz | $0.22 |
| Feta | 0.5 oz | $0.20 |
| Pickled onions | 1 oz | $0.10 |
| Packaging | 1 set | $0.35 |
| Total plate cost | $3.55 |
If you price this plate at $13.99:
$3.55 / 13.99 = 25.4%That is a healthy range for a fast-casual concept.
Protein Yield Notes (Track Your Real Shrink)
Mediterranean proteins are often marinated and cooked in batches. Yield can change by operator and oven, so track it.
- Weigh raw protein before cooking
- Weigh cooked product after rest
- Record yield % weekly
A 70% yield vs 75% yield is a big difference in portion cost.
Portion Cheat Sheet (Set Your Standards)
- Gyro or chicken: pick a single cooked-ounce standard
- Falafel: standard piece size and count per order
- Sauce: 2 oz default, 1 oz add-on
Sauce Control = Margin Control
Sauces feel cheap, but they add up quickly across volume.
- Use 2 oz ladles for tzatziki and garlic sauce
- Pre-portion hummus cups for takeout
- Price extra sauce as a paid add-on
If you give away 1 extra ounce per plate, it can erase your entire garnish margin.
Bowl vs Pita vs Plate (Menu Architecture)
- Bowls: best margin, less bread cost, cleaner portioning
- Pitas: good seller, highest remake risk
- Plates: higher price, but side items increase cost
Use bowls as your default value anchor, then upsell to plates.
Example: Falafel Bowl (Quick Snapshot)
Example numbers only. Replace with your invoices.
| Item | Portion | Cost |
|---|---|---|
| Falafel (4 pieces) | 1 order | $1.10 |
| Hummus | 2 oz | $0.30 |
| Salad mix | 3 oz | $0.40 |
| Rice or grains | 6 oz | $0.18 |
| Tahini drizzle | 1 oz | $0.16 |
| Packaging | 1 set | $0.35 |
| Total bowl cost | $2.49 |
If you sell at $11.99, your food cost is about 20.8%.
Common Mistakes
- Treating hummus as a free side on every ticket
- Letting staff add “just a little more” protein per order
- Pricing pita and bowl the same despite different costs
- Ignoring delivery packaging and extra sauce cups
Market Signals (US)
Use national data to decide when to reprice:
- USDA Food Price Outlook flags beef/veal volatility and ongoing pressure on animal protein prices.
- BLS average price data for ground beef and chicken breast helps you spot trend shifts early.
If beef moves, gyro margins move. If chicken moves, shawarma margins move.
Quick FAQ
Q: Should I include complimentary pita in food cost?
A: Yes. If it touches the plate, it belongs in the recipe cost.
Q: Is gyro meat or chicken more profitable?
A: It depends on portion size and waste. Track cost per cooked ounce for both.
Q: Do bowls really outperform pitas?
A: Often yes, because bowls reduce bread cost and remake rates. Check your own numbers.
Weekly Checklist
- Verify protein portion weights with a scale
- Recalculate gyro and chicken cost per ounce
- Check sauce usage against sales volume
- Review bread waste and remake count
- Update delivery pricing for plates and bowls
Related Guides
- Sandwich & Deli Cost Guide
- US Salad & Grain Bowl Cost Guide
- Chicken Restaurant Cost Guide
- US Menu Pricing Calculator
- US Menu Price Rounding Guide
- Food Cost Ratio Guide
- Prime Cost Guide
- Loss Rate Guide
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