Soul food wins with comfort and portion size, but the profit depends on protein yield, oil loss, and side portions. If sides drift or oil use is ignored, margins fall fast.
This guide shows how to price soul food menus in the U.S. without guessing.
Quick Summary
- Cost plates by protein + sides + oil + packaging
- Oil absorption is a real unit cost
- Sides must have fixed scoop sizes
- Combos should be built from exact plate costs
Where Soul Food Margins Leak
- Protein yield loss during trimming and frying
- Oil absorption ignored in per-plate cost
- Side portions vary by cook and shift
- Hold-time waste increases on slow days
- Large plates priced too low for their true cost
Core Plate Cost Formula
Plate cost = Protein portion + Batter + Oil + Sides + Sauce + Packaging
Food cost % = Plate cost / Menu pricePrice premium proteins and combo plates off the same formula.
Portion Standards to Lock In
- Protein ounces after cook loss
- Batter weight per piece
- Oil usage per batch (weekly average)
- Side scoop size (oz or g)
- Sauce portion per plate
Example (Sample Only)
Build a 2-piece chicken plate from:
- Protein cost per piece
- Batter + oil per piece
- Two fixed side scoops
Then set combo pricing from the exact plate cost.
Local Price Check Sources (U.S.)
- USDA ERS Food Price Outlook for food-away-from-home trends
- BLS Average Price Data for retail price sanity checks
These show macro moves, not your supplier contract.
Checklist
- Protein yields tested weekly
- Side scoops standardized
- Oil usage tracked by batch
- Combo pricing tied to plate cost
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