Panini sell well because they feel premium and warm. Margins disappear when bread size and cheese slices drift.
This guide shows a simple way to cost panini by portion, then set menu prices that protect your target food cost.
Quick Summary
- Bread weight and cheese ounces drive most of the cost
- Portion standards beat guesswork
- Add-ons (extra protein, double cheese) need real prices
- Packaging matters for takeout and delivery
Panini Cost Formula
Panini cost = Bread + Protein + Cheese + Spread + Butter/Oil + Packaging
Food cost % = Panini cost / Menu price x 100Portion Standards to Lock In
- Bread weight per panini (oz)
- Protein ounces per build
- Cheese slices or ounces
- Spread or aioli per sandwich
- Butter/oil for the press
- Packaging cost per order
Small drift per item becomes real money by the end of the week.
Example: Turkey Pesto Panini (Single)
Portion assumptions:
- Ciabatta roll: 4 oz
- Turkey: 3 oz
- Cheese: 1.5 oz
- Pesto + veg: $0.35 (example)
- Butter/oil: $0.10 (example)
- Packaging: $0.30 (example)
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Ciabatta | 4 oz | $0.14/oz | $0.56 |
| Turkey | 3 oz | $0.60/oz | $1.80 |
| Cheese | 1.5 oz | $0.40/oz | $0.60 |
| Pesto + veg | 1 portion | $0.35 | $0.35 |
| Butter/oil | 1 portion | $0.10 | $0.10 |
| Packaging | 1 set | $0.30 | $0.30 |
| Total panini cost | $3.71 |
Price Targets
| Target Food Cost % | Menu Price |
|---|---|
| 28% | $13.25 |
| 30% | $12.35 |
| 32% | $11.60 |
If your market will not support $12-$13, reduce protein ounces or bread size before discounting price.
Add-On Pricing Rules
- Double cheese should add the full slice cost + margin
- Extra protein is a separate line item, not a free upgrade
- Premium bread (focaccia, sourdough) needs a price bump
Delivery Notes
Panini travel worse than cold sandwiches. If you sell on apps, include:
- Sturdier clamshell
- Venting to reduce sogginess
- Packaging cost in the menu price
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
Related Guides
KitchenCost tracks ingredient costs and updates panini margins in minutes.
If you want a faster way to price sandwiches, try KitchenCost.