Italian subs look simple: bread, meats, cheese, oil, veg. Margins disappear when portion sizes drift or when combos are discounted too hard.
Quick Summary
- Standardize meat ounces: 4-6 oz total is typical
- Treat the roll as a fixed cost (don’t give it away)
- Price 6-inch at 60-65% of 12-inch (not 50%)
- Portion combo sides: weighed fries, not scooped
This guide shows how to cost an Italian sub with real portion math and clean pricing ladders.
Key Takeaways
- Standardize meat ounces first
- Treat the roll as a fixed cost, not “free bread”
- Build a 6-inch / 12-inch ladder that protects margin
- Combo pricing only works if sides are portioned
Market Note (2026)
The BLS CPI shows food away from home up 4.1% over the 12 months ending Dec 2025. Deli meats and cheese move fast, so price reviews should be quarterly, not annual.
Italian Sub Cost Formula
Sub cost = Roll + Meat + Cheese + Veg + Condiments + Packaging
Price = Sub cost / Target food cost %If you sell combos:
Combo cost = Sub cost + Side cost + Drink cost + PackagingPortion Standards (Pick One and Lock It)
Example 12-inch sub standard
- Total meats: 5 oz (split across 2–3 meats)
- Cheese: 2 oz
- Veg: fixed volume (prepped by pan)
- Condiments: portioned (oil, vinegar, mayo)
The fastest way to lose money is “a little extra” meat on every sandwich.
Example Cost (12-inch Italian Sub)
Example only. Use your invoice numbers.
- Roll: $0.85
- Meats (5 oz total): $2.20
- Cheese (2 oz): $0.55
- Veg + condiments: $0.35
- Packaging: $0.30
Sub cost: $4.25
Price at 30% food cost = $4.25 / 0.30 = $14.17Round to $13.99 or $14.49 depending on your market and brand.
6-inch vs 12-inch Pricing
A clean ladder protects margin:
- 6-inch: 60–65% of the 12-inch price
- 12-inch: best margin, best value
If you price exactly half, you undercharge the smaller size.
Combo Pricing (Safe Version)
- Side portion is weighed or scooped
- Drink size is fixed
- Combo discount is limited (usually $1–$2)
If fries are not portioned, combos turn into a loss leader.
Quick Checklist
- Meat ounces measured weekly
- Roll cost updated monthly
- 6-inch price is not “half”
- Combo side portions controlled
- Packaging costs included
Related Guides
- Sandwich & Deli Shop Cost Guide
- US Meatball Sub Cost Guide
- US Lunch Combo Cost Guide
- US Menu Price Rounding Guide
Do This Now
- Weigh your meat portions on a scale (target: 4-6 oz total)
- Calculate the cost of one 12-inch sub using your invoice prices
- Divide sub cost by 0.30 to find your menu price at 30% food cost
- Price your 6-inch at 60-65% of the 12-inch price
- Weigh your combo side portions (fries, chips, etc.)
- Set a reminder to recalculate costs quarterly as meat prices move
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