Katsu sandos look premium, but the cost can outrun the price quickly.
The two levers are cutlet ounces and fry cost. Lock those and pricing gets easy.
Quick Summary
- The margin is driven by cutlet size and oil loss
- Panko, sauce, and packaging are real costs
- Double cutlet must be a paid upgrade
- Build combos after the sandwich is profitable
Base Formula
Katsu sando cost = Cutlet + Bread + Panko + Oil + Sauce + Cabbage + Packaging
Food cost % = Sandwich cost ÷ Menu priceExample (US)
Standard build (1 sandwich):
- Cutlet (5 oz cooked): $2.40
- Bread (2 slices): $0.40
- Panko + egg: $0.35
- Fry oil loss: $0.25
- Sauce + cabbage: $0.35
- Packaging: $0.50
Total cost: $4.25
If the menu price is $13, food cost is 32.7%.
Portion Standards
- Cutlet: 5 oz cooked, every time
- Panko: fixed dredge weight per cutlet
- Sauce: one portion cup or measured squeeze
Pricing Tips
- Base sando price protects margin
- +$3 to +$5 for double cutlet
- Bundle with fries only after cost is known
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
Want Costs to Update Automatically?
KitchenCost tracks cutlet yields, fry oil loss, and sauce costs in one place.
Start on the KitchenCost landing page.