Taco salads sell as a “lighter” option. But the cost spikes when protein and toppings are not fixed.
This guide shows how to cost taco salads by portion and protect margin.
Quick Summary
- Cost by protein ounces, not by menu name
- Tortilla bowls should be priced separately
- Cheese, sour cream, and guac must be measured
- Packaging matters for takeout
Why Taco Salads Lose Margin
- Protein scoops vary by staff
- Cheese and sour cream are free-poured
- Tortilla bowls crack and waste adds cost
- Takeout packaging is ignored
Core Cost Formula
Taco salad cost = Greens + Protein + Toppings + Tortilla bowl + Dressing + Packaging
Target price = Taco salad cost ÷ Target food cost %Portion Standards (Example)
- Greens: 3 to 4 oz
- Protein: 4 to 5 oz cooked
- Cheese: 0.6 to 0.8 oz
- Sour cream: 0.8 to 1.0 oz
- Tortilla bowl: 1 each (optional add-on)
Example Bowl (US)
| Item | Portion | Cost (example) |
|---|---|---|
| Greens | 4 oz | $0.65 |
| Protein (beef) | 5 oz | $2.80 |
| Cheese + sour cream | 1 set | $0.90 |
| Salsa + extras | fixed | $0.45 |
| Tortilla bowl | 1 un | $0.95 |
| Packaging | 1 set | $0.35 |
| Total | $6.10 |
Price with a 32% target:
6.10 / 0.32 = $19.05Checklist
- Protein ounces standardized
- Tortilla bowl priced as add-on
- Cheese and sour cream portioned
- Packaging included
- Monthly re-cost review
Related Guides
- US Salad & Grain Bowl Cost Guide
- US Burrito Bowl Cost Guide
- US Quesadilla Cost Guide
- US Lunch Combo Cost Guide
KitchenCost keeps bowl costs accurate even when toppings change.