US Pho Restaurant Cost Guide: Price Beef, Broth, and Noodles for Profit

Pho looks simple in a bowl. Your margin is not simple.

Pho profitability lives in three places:

• Broth yield (how many bowls your pot actually produces)
• Protein portion weight (especially brisket and rare beef)
• Garnish drift (herbs, sprouts, lime, sauces)

This guide is a U.S.-focused pho cost calculator. It uses public price benchmarks, yield math, and real menu examples. Use it to price pho with confidence and stop guessing.

Quick Summary

• Cost pho by bowl components, not by menu name
• Measure broth yield in oz and update every batch
• Lock protein portion size (oz) and train to it
• Make garnishes a real line item, not a rounding error

Why Pho Costing Is Tricky

1. Broth yield is never what you think.
   • Skim loss, evaporation, and spill all reduce usable volume.
2. Protein portions drift fast.
   • Rare beef and brisket are easy to over-portion during rush.
3. Herbs are small but constant.
   • Basil, cilantro, lime, and sprouts add up across volume.
4. Takeout packaging is expensive.
   • Double-lid containers and soup bags can cost more than your herbs.
5. Add-ons hide margin leaks.
   • Extra meat and extra noodles should be priced like full line items.

If you do not measure yield and portion weight, pho margins are a guess.

Core Pho Cost Formulas

Broth cost per oz = Broth batch cost ÷ Usable broth yield (oz)
Bowl cost = Broth + Protein + Noodles + Garnish + Condiments + Packaging
Food cost % = Bowl cost ÷ Menu price

U.S. Price Benchmarks (Retail, City Average)

These are BLS average retail prices via FRED. They are retail, not wholesale. Use them as a sanity check when supplier quotes move quickly.

Price conversion formulas:

Price per oz = Price per lb ÷ 16

Portion Standards to Lock In

Write these down and enforce them every shift:

• Broth per bowl (oz)
• Cooked protein per bowl (oz)
• Noodles per bowl (oz cooked)
• Herb + sprout garnish (oz)
• Lime + sauce portion (each)
• Takeout packaging per bowl

Small drift per bowl becomes big loss in a busy week.

Example 1: Beef Pho (Rare + Brisket)

Assumptions (example):

• Broth: $42 batch, 48 bowls at 12 oz (576 oz)
• Protein: 4 oz cooked beef per bowl
• Noodles: 6 oz cooked per bowl
• Garnish + condiments + lime: $0.35
• Packaging: $0.28

Cost Breakdown

Target price for 30% food cost:

$4.13 ÷ 0.30 = $13.77

Round to $13.99-$14.99 depending on your market.

Example 2: Chicken Pho

Assumptions (example):

• Broth: $36 batch, 48 bowls at 12 oz
• Chicken: 4 oz cooked per bowl
• Noodles: 6 oz cooked per bowl
• Garnish + condiments + lime: $0.30
• Packaging: $0.28

Cost Breakdown

Target price for 30% food cost:

$3.27 ÷ 0.30 = $10.90

Margin Levers That Actually Work

• Broth yield tracking: record start volume and end volume per batch
• Protein portioning: pre-portion for rush hours
• Garnish control: weigh one serving, then train by visual reference
• Add-on pricing: price extra meat and extra noodles as full line items
• Packaging discipline: bundle soup + noodles in one standard set

Do This Now: Weekly Pho Cost Checklist

• Weigh broth batch start and end volumes
• Reweigh protein portions during peak hours
• Update beef and chicken prices from invoices
• Check garnish and condiment usage vs. sales
• Recalculate top 3 pho bowls if any protein cost moved >5%

Related Guides

• Recipe Costing Guide
• Loss Rate & Yield Guide
• Prime Cost Guide
• Menu Engineering Guide
• Ramen Cost Guide
• Thai Restaurant Cost Guide
• US Meal Prep Cost Guide

Want Pho Costs Done Automatically?

KitchenCost stores broth yields, protein portions, and garnish costs in one place. Update one ingredient price and every pho bowl cost updates instantly.

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Sources

• FRED — Ground chuck, 100% beef (APU0000703111)
• FRED — Chicken breast, boneless (APU0000FF1101)
• FRED — Rice, long-grain, uncooked (APU0000701312)