Okonomiyaki looks simple on the plate, but its margins disappear in small, constant ways.
Cabbage weight drifts, pork belly portions creep, and a heavier sauce hand erases profit faster than owners expect.
This guide shows a U.S.-friendly cost workflow with portion standards, pricing math, and delivery adjustments.
Quick Summary
- Okonomiyaki cost = batter + cabbage + protein + sauce + toppings + packaging
- Standardize cabbage and protein weights by menu type
- Separate dine-in and delivery pricing when packaging is significant
- Recalculate after major supplier changes
Core Cost Formula
Okonomiyaki cost = Batter + Cabbage + Protein + Sauce + Toppings + Packaging
Food cost % = Okonomiyaki cost ÷ Menu price × 100Portion Standards That Protect Margin
- Cabbage: set a fixed raw weight per size (small, regular, large)
- Protein: set ounces by menu item (pork, shrimp, mixed)
- Sauce and mayo: use measured bottles or ladles
- Toppings: bonito, aonori, cheese, and egg are paid add-ons
Example Portion Cost (US)
Example numbers for planning. Replace with your invoice costs.
| Component | Portion | Example cost |
|---|---|---|
| Batter (flour + egg + dashi) | 5 oz | $0.42 |
| Cabbage | 6 oz | $0.35 |
| Pork belly | 3 oz | $1.20 |
| Sauce + mayo | 1.5 oz | $0.30 |
| Bonito + aonori | pinch | $0.08 |
| Packaging (box + liner) | 1 set | $0.45 |
| Total | $2.80 |
If your target food cost is 30%:
Target price = $2.80 ÷ 0.30 = $9.33Round to a clean menu price based on your market.
Yield and Prep Loss
Cabbage trim and batter waste are real costs. Track usable yield:
Usable amount = Purchase weight × (1 - loss rate)
Unit cost = Price ÷ Usable amountEven a 5% swing in usable yield changes the real cost of every order.
Labor and Griddle Time
Okonomiyaki is a griddle item with a longer cook window than many bowls.
Protect labor by batching batter, pre-weighing cabbage, and limiting custom builds during peak.
Delivery Pricing Notes
- Use sturdier boxes to reduce steam loss and soggy texture
- Price delivery separately if packaging adds more than a small margin point
- Keep delivery menus tight to reduce slow items
Quick Checklist
- Cabbage weight standardized
- Protein ounces standardized
- Sauce and mayo measured
- Add-on toppings priced separately
- Delivery packaging cost logged
- Prices reviewed after supplier changes
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months
Related Guides
- Recipe Costing Guide
- Food Cost Ratio Guide
- Loss Rate Guide
- US Ramen Restaurant Cost Guide
- US Restaurant Menu Pricing Guide
Want This Automated?
KitchenCost connects ingredient prices to recipe yields so every okonomiyaki updates the moment costs change.
Start on the KitchenCost landing page.