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US Jamaican Restaurant Cost Guide: Jerk, Oxtail, and Rice & Peas

Cost Jamaican menu items with portion standards for jerk chicken, oxtail, curry goat, rice & peas, and patties.

Updated Feb 6, 2026
jamaican restaurant costcaribbean food costjerk chicken pricingmenu pricingusa
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Jamaican food sells on flavor, but margins live in portion control. Jerk chicken, oxtail, and curry goat need clear weights and yield tracking.

Quick Summary

  • Cost by protein portion + sides + packaging
  • Oxtail and curry goat need strict portion weights
  • Rice & peas should be costed by batch
  • Sauce and gravy belong in the cost

Why Jamaican Menu Costs Drift

  1. Protein portions are inconsistent
  2. Gravy is served without measuring
  3. Rice & peas yield is not tracked
  4. To-go packaging is ignored

Core Cost Formula

Plate cost = Protein + Rice & peas + Veg + Sauce + Packaging
Food cost % = Plate cost / Menu price

Portion Standards That Work

  • Jerk chicken: fixed weight per quarter/half
  • Oxtail: fixed bone-in portion weight
  • Curry goat: portion by cooked weight, not raw

Batch Costs You Should Track

  • Rice & peas
  • Jerk sauce or marinade
  • Gravy and stews

Batch costing keeps daily pricing consistent even as supplier prices move.

Pricing Levers

  • Build a price ladder: jerk chicken < curry goat < oxtail
  • Add a premium side (plantain, festival) as an upsell
  • Price extra gravy as a paid add-on

Checklist

  • Protein weights fixed and trained
  • Batch yields recorded weekly
  • Sauce and gravy included in cost
  • Packaging included for takeout

Do This Now

  • Weigh your protein portions (jerk chicken, oxtail, curry goat) and lock them in
  • Track cooked yield for bone-in proteins weekly
  • Batch cost your rice & peas and divide by portions served
  • Measure gravy and sauce portions (not free-poured)
  • Build a price ladder: jerk chicken < curry goat < oxtail

Frequently Asked Questions

What drives cost the most on a Jamaican menu?

Protein portions. Oxtail and curry goat can swing margin fast if weights drift.

How should I cost rice and peas?

Cost it by batch and divide by the number of portions served.

Do patties have good margins?

Yes if portion size and pastry yield are controlled. Pair them with drinks to lift margin.

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