Vegan cafes look simple. They are not.
Your margin lives in plant milk, premium proteins, and topping creep. If you do not standardize scoops and add-on pricing, your best sellers will be your lowest profit items.
Quick Summary
- Plant milk and proteins are the true cost drivers
- Standardize scoop sizes for every topping
- Price add-ons instead of giving them away
- Drinks should carry higher margin to balance labor
- Review prices quarterly as plant-based inputs move
The Core Cost Formulas
Bowl cost = Grain + Protein + Vegetables + Sauces + Toppings + Packaging
Drink cost = Base + Milk + Flavor + Cup + Lid
Target price = Item cost ÷ Target food cost %Portion Standards to Lock In
- Protein portion (oz)
- Grain portion (oz cooked)
- Topping scoop size (oz)
- Sauce ladle size (oz)
- Non-dairy milk ounces per drink
Example 1: Tofu Grain Bowl
Assumptions (example):
| Item | Cost |
|---|---|
| Rice + quinoa | $0.60 |
| Tofu (4 oz) | $0.85 |
| Vegetables | $0.70 |
| Sauce | $0.25 |
| Toppings | $0.40 |
| Packaging | $0.22 |
| Total | $3.02 |
Target food cost 30%:
$3.02 ÷ 0.30 = $10.07Menu price: $9.99-$10.99
Example 2: Oat Milk Latte
| Item | Cost |
|---|---|
| Espresso | $0.35 |
| Oat milk (8 oz) | $0.55 |
| Syrup | $0.10 |
| Cup + lid | $0.18 |
| Total | $1.18 |
Target beverage cost 20%:
$1.18 ÷ 0.20 = $5.90Menu price: $5.75-$6.50
Pricing Moves That Protect Margin
- Charge for premium proteins (tempeh, seitan, plant chicken)
- Make avocado a clear add-on, not a default
- Bundle bowls with a drink only if beverage margin stays healthy
Price Review Cadence (US)
Use CPI and the USDA Food Price Outlook to schedule quarterly menu reviews.
Related Guides
- US Salad & Grain Bowl Cost Guide
- US Smoothie & Juice Bar Cost Guide
- US Coffee Shop Pricing Guide
- US Menu Pricing Calculator
- US Restaurant Portion Control Guide
Want This Done Automatically?
KitchenCost recalculates recipe costs, food cost %, and price targets as ingredient prices change.
If you want a faster way to protect margin, try KitchenCost.