Salad jars sell because they look fresh and portable. Margins collapse when jar cost and toppings are ignored.
Quick Summary
- Standardize jar size: 16-24 oz is typical
- Layer strategically: dressing at bottom, greens on top
- Include jar and lid cost in every recipe
- Price protein upgrades separately ($2-$4)
This guide shows how to price salad jars with strict portion math.
Key Takeaways
- Set one jar size and cost to that size
- Treat dressing and jar as fixed cost items
- Build a clear base + protein upgrade ladder
- Portion by weight, not by “looks right”
Market Note (2026)
The BLS CPI shows food away from home up 4.1% over the 12 months ending Dec 2025. Produce prices swing fast, so weekly cost checks keep jars profitable.
Salad Jar Cost Formula
Jar cost = Greens + Veg + Toppings + Protein + Dressing + Jar/Lid
Price = Jar cost / Target food cost %If you offer a veggie-only jar, keep a separate recipe so protein doesn’t get priced in by accident.
Layering Map (16 oz Jar)
- Bottom: 1.5 oz dressing
- Mid: 3–4 oz sturdy veg (cucumber, carrot, cabbage)
- Middle: 2–3 oz grains or beans
- Top: 2–3 oz greens
- Optional: 2–3 oz protein
Layering controls sogginess and keeps portion sizes stable.
Example Cost (Base Jar)
Example only. Use your invoice numbers.
- Greens (2.5 oz): $0.55
- Veg (3.5 oz): $0.60
- Grains/beans (2.5 oz): $0.45
- Dressing (1.5 oz): $0.30
- Jar + lid: $0.55
Base jar cost: $2.45
Price at 30% food cost = $2.45 / 0.30 = $8.17Add protein as a paid upgrade ($2–$4) depending on portion size.
Common Mistakes
- Using different jar sizes without re-costing
- Free extra toppings or nuts
- Forgetting jar and lid costs
- Pricing protein upgrades too low
Quick Checklist
- Jar size standardized
- Dressing measured
- Protein upgrade priced separately
- Jar cost in every recipe
- Weekly produce cost update
Related Guides
- US Salad & Grain Bowl Cost Guide
- US Overnight Oats Cost Guide
- US Prep Yield Calculator
- Food Cost Ratio Guide
Do This Now
- Pick one jar size and measure it (16-24 oz is standard)
- Write down your base salad recipe (greens, veg, grains, dressing)
- Weigh each component on a scale
- Calculate the cost of one jar using your invoice prices
- Divide jar cost by 0.30 to find your menu price at 30% food cost
- Set a reminder to check produce prices weekly and adjust pricing accordingly
Want This Automated?
KitchenCost recalculates your jar costs when produce prices shift, so your grab-and-go stays on target.
Try KitchenCost.