Hibachi looks high ticket, but the margin is fragile. Protein grams, fried rice, and sauce usage decide the profit.
This guide shows how to lock portions and price combos with confidence.
Quick Summary
- Hibachi cost = protein + rice + veg + sauce + oil + packaging
- Protein portion size is the #1 margin lever
- Combo pricing should follow the highest-cost protein
- Fried rice and noodles must be paid upgrades
Base Formula
Hibachi plate cost = protein + rice + veg + sauce + oil + packaging
Food cost % = plate cost ÷ menu priceProtein Portion Standards (Example)
| Protein | Cooked Portion | Cost Range |
|---|---|---|
| Chicken | 6 oz | $1.80 - $2.60 |
| Steak | 6 oz | $3.20 - $4.60 |
| Shrimp | 6 oz | $3.50 - $5.20 |
Set one weight and keep it consistent.
Rice, Veg, and Sauce Benchmarks
- Rice: 220-260g cooked
- Veg mix: 140-180g
- Sauce + oil: $0.30 - $0.60 per plate
Small drift in rice and oil can add 2-3 points to food cost.
Combo Pricing Logic
Example: Chicken + Steak
- Price steak plate first
- Add a smaller premium for chicken
- Keep total food cost at target
Combos should feel like a deal without collapsing margin.
Example Plate Cost
| Item | Cost |
|---|---|
| Steak (6 oz) | $3.90 |
| Rice | $0.55 |
| Veg | $0.70 |
| Sauce + oil | $0.45 |
| Packaging | $0.55 |
| Total | $6.15 |
Target at 30% food cost:
$6.15 ÷ 0.30 = $20.50Delivery Pricing Notes
- Upgrade fried rice or noodles as paid add-ons
- Charge for extra sauce cups
- Use double lids for steam control and avoid soggy rice
US Market Data
The latest BLS CPI release (Dec 2025) shows food away from home +4.1% over 12 months. Monthly portion audits protect margin faster than annual price updates.
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months
Related Guides
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