Rotisserie chicken looks simple. A whole bird, a hot box, and a line out the door.
But the margin is fragile. If yield, portion size, and side costs are not fixed, you will sell volume without profit.
This guide shows how to cost rotisserie chicken with real yield math and protect margin on combos and family packs.
Quick Summary
- Rotisserie cost = chicken portion + sides + sauce + packaging
- Cooked yield is the key number
- Portion by weight, not by eye
- Combos need side portions locked in
Who This Is For
- Rotisserie chicken shops
- Grocery deli operators
- Food trucks selling chicken plates
- Caterers using rotisserie as a core item
What You Need
- Raw chicken cost per bird or per pound
- Cooked usable yield per bird
- Portion size for quarter and half
- Seasoning and brine cost
- Side portion costs and container prices
The Core Formulas
Cooked yield % = Cooked usable weight / Raw weight
Chicken cost per oz = Raw cost / Cooked usable oz
Plate cost = Chicken portion + Side 1 + Side 2 + Sauce + Packaging
Food cost % = Plate cost / Menu priceYield Example (US, USD)
- Raw chicken: 4.5 lb at $2.40/lb = $10.80
- Cooked usable meat: 2.9 lb (46.4 oz)
Chicken cost per oz = 10.80 / 46.4 = $0.23If a half chicken uses 12 oz of meat:
Half chicken meat cost = 12 x 0.23 = $2.76Portion Standards That Hold
- Half chicken: fixed cooked weight
- Quarter chicken: fixed cooked weight
- No “extra piece” unless it is priced as an add-on
Write these weights on the line. Train every shift to the same number.
Sides and Packaging
- Standardize side sizes (oz or scoop count)
- Count sauce cups and lids
- Include bags, boxes, and napkins in the plate cost
If you serve two sides, cost both. Do not treat them as free fillers.
Combo Pricing
- Base chicken price with no sides
- 2-side plate price
- Family pack with fixed side count
- Extra sauce or bread as paid add-ons
Common Margin Leaks
- Overweight chicken portions during rush
- Free extra sauce cups and bread
- “Bigger plate” containers without pricing
- Untracked end-of-day waste
Checklist
- Cooked yield tested and recorded
- Portion weights posted and trained
- Sides portioned and costed
- Packaging included in every plate
- Combo prices built from fixed portions
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