Late-night is not just daytime with fewer guests. The cost structure changes: labor efficiency drops, delivery mix rises, and waste risk climbs.
Quick Summary
- Trim the menu hard: 6-12 items only
- Price in a margin buffer for lower volume
- Separate dine-in and delivery pricing if costs differ
- Track profit by hour, not by day
The Late-Night Cost Stack
Your late-night price has to cover:
- Food cost
- Packaging (usually higher at night)
- Lower throughput per labor hour
- Spoilage from smaller batches
If you keep daytime prices, late-night usually loses money.
Build a Menu That Survives at Night
Late-night menus should be fast, repeatable, and low-waste.
Good late-night items:
- One-pan or fryer items
- Pre-portioned proteins
- Items that share the same base ingredients
Avoid items that require long prep or slow line steps.
Use Bundles to Stabilize the Ticket
Low traffic means every ticket must carry more margin. Bundles help:
- Main + side
- Main + drink
- Main + extra protein
Keep bundles simple and priced from real item costs.
Simple Pricing Formula
Late-night price = (Food + Packaging + Waste + Labor buffer) / Target food cost %A small labor buffer (5-10%) often makes the difference between profit and loss.
When to Shrink the Window
Late-night should stay open only if it covers labor:
- Track sales per hour
- Compare to hourly labor cost
- Close or cut hours when margin goes negative
Do This Now
- List your late-night menu items (keep it to 6-12 items)
- Calculate the cost of each item including packaging
- Add a 5-10% labor buffer to account for lower volume
- Divide item cost by 0.32 to find your menu price at 32% food cost
- Track sales per hour for one week
- Compare hourly sales to hourly labor cost and close if margin goes negative
Late-night can be a powerful niche. But it only works when pricing matches the real cost of night operations.
KitchenCost helps you track late-night menus separately and reprice fast when costs move.