Mediterranean bowls are simple to sell and hard to cost. Rice is cheap. Protein and sauces are not.
This guide shows how to cost bowls by portion so you can price chicken, beef, and falafel correctly.
At a Glance
- Bowl cost = base + protein + toppings + sauces + pita + packaging
- Protein ounces and sauce scoops decide margin
- Separate recipes for each protein
- Add-on pricing protects premium proteins
Where Margin Leaks
- Protein scoops are inconsistent
- Sauces are free-poured
- Pita is included without costing it
- Premium proteins are priced too close to chicken
Core Formula
Bowl cost = Base (rice or greens) + Protein + Toppings + Sauces + Pita + Packaging
Food cost % = Bowl cost / Menu pricePortion Standards to Lock In
- Protein: set ounces per bowl
- Rice/greens: measure by scoop or weight
- Sauces: fixed ladle or ramekin size
- Toppings: limit the number of premium items
Smart Pricing Moves
- Chicken bowl as the anchor price
- Beef or lamb priced as premium tiers
- Falafel priced between chicken and premium meats
- Extra pita or sauce sold as add-ons
Checklist
- Protein ounces defined by recipe
- Sauce portions standardized
- Pita cost included or priced separately
- Premium tiers priced with clear gaps
Do This Now
- Weigh your protein portions on a scale and lock them in (chicken, beef, lamb, falafel)
- Measure rice/greens by scoop or weight and sauce portions by ladle
- Build separate recipes for each protein type
- Price chicken as the anchor, beef/lamb as premium tiers
- Decide if pita is included or an add-on, then cost accordingly