Poke bowls are a margin trap if your fish portions drift.
Seafood prices move fast, toppings stack up, and delivery packaging is heavy. This guide gives you a bowl-specific costing system that protects margin without cutting quality.
Quick Summary
- Fish portion size is the biggest lever in poke profitability.
- Track rice yield and charge for premium toppings.
- Use a two-scoop base price, then price extra protein separately.
- Reprice monthly when seafood costs move.
Why Poke Costing Is Harder Than It Looks
- Seafood volatility (tuna and salmon swing quickly)
- Cold chain waste (short shelf life, strict storage)
- Topping creep (avocado, masago, crab salad)
- Delivery packaging (bigger bowls, inserts, sauce cups)
If your fish portion is not locked, your menu price is a guess.
Core Formula (Use This for Every Bowl)
Bowl cost = Protein + Base + Toppings + Sauce + Packaging
Food cost % = Bowl cost / Menu priceCalculate each component by weight so staff can portion consistently.
Example: Salmon Poke Bowl (US)
Example numbers only. Replace with your invoices.
| Item | Portion | Cost |
|---|---|---|
| Salmon (saku block) | 5 oz | $2.75 |
| Cooked rice | 7 oz | $0.20 |
| Mixed greens | 2 oz | $0.35 |
| Toppings mix | 3 oz | $0.45 |
| Sauce | 1.5 oz | $0.18 |
| Nori + sesame | 1 | $0.12 |
| Packaging | 1 set | $0.35 |
| Total bowl cost | $4.40 |
If you price this bowl at $15.00:
$4.40 / 15.00 = 29.3%Protein Portion Rules
- Decide your standard protein weight (example: 4 oz or 5 oz)
- Pre-portion fish by weight during prep
- Charge for extra scoops instead of giving free add-ons
One extra ounce of salmon can erase your entire sauce margin.
Portion Cheat Sheet (Set Your Standards)
- Protein: set a single cooked-ounce standard and post it on the line
- Rice: pick one scoop size and weigh it weekly
- Sauce: ladle size only, no free-pour
- Premium toppings: pre-portion in cups for speed and cost control
Rice Yield Math (Do Not Guess)
Rice looks cheap, but it becomes expensive when yield is off.
- Weigh dry rice and cooked rice to calculate real yield
- Set a standard cooked portion for bowls
- Track rice waste and overcooking
A small rice over-portion can add hundreds per month in hidden cost.
Cold Chain Checklist
Seafood waste is profit loss. Keep the chain tight.
- Log receiving temps at delivery
- Date and label every opened fish pack
- Trim and portion at prep, not on the line
- Record trim loss by species
Topping Strategy
Toppings are where poke shops either win or lose.
- Standard toppings: included (cucumber, onion, seaweed)
- Premium toppings: charged (avocado, masago, crab salad)
- Crunch add-ons: priced for margin (tempura flakes, crispy onions)
If you give premium toppings away for free, your fish margin disappears.
Two-Protein Pricing Ladder
If you offer both salmon and tuna, avoid a single base price.
Example approach:
- Base bowl (standard protein): priced for 28-32% cost
- Premium protein: +$1.00-$2.00 depending on cost
- Extra scoop: 1.6-1.8x your standard scoop cost
This keeps high-cost fish from dragging down your whole menu.
Common Mistakes
- Letting staff scoop “just a little more” fish
- Pricing premium toppings the same as standard toppings
- Treating rice as free (over-portioning every bowl)
- Not logging fish trim and spoilage
- Ignoring delivery packaging and sauce cup costs
Market Signals (US + Global)
Use external data as trend signals:
- USDA’s Food Price Outlook shows food-away-from-home inflation pressure remains elevated.
- Global fish price data can help you anticipate wholesale seafood swings.
- BLS average price data for rice can help you track base cost drift.
These are not your invoice prices, but they tell you when to recheck your menu math.
Quick FAQ
Q: Should I price tuna and salmon the same?
A: Only if their cost per ounce is similar. Otherwise, use a premium protein upcharge.
Q: Do I include garnish (sesame, furikake, nori)?
A: Yes. Small costs become big at volume.
Q: Is 30% food cost acceptable for poke?
A: It can be, as long as labor and rent are in line. Use your own target.
Weekly Checklist
- Confirm fish portion weights on the line
- Update fish cost per ounce from invoices
- Audit premium topping usage vs sales
- Review delivery packaging cost
- Recalculate food cost % for top 5 bowls
Related Guides
- US Salad & Grain Bowl Cost Guide
- US Prep Yield Calculator
- Loss Rate Guide
- US Menu Pricing Calculator
- US Delivery App Pricing Guide
- Food Cost Ratio Guide
- Prime Cost Guide
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