Yogurt parfaits look like easy profit. They can be.
But fruit spoilage, heavy scoops, and packaging costs can erase margin fast. A parfait is a portion-control business.
This guide is a U.S.-focused yogurt parfait cost calculator. It uses public price benchmarks, portion math, and pricing targets for breakfast cups and grab-and-go bars.
Quick Summary
- Yogurt cost per ounce is higher than most people think
- Fruit prices swing fast; track weekly in peak season
- Granola is cheap only if portion size is fixed
- Packaging can add 10–20% to total cost
Why Parfait Margins Slip
- Fruit spoilage
- Berries expire quickly and waste is expensive.
- Over-scooping yogurt
- 1 oz extra per cup can erase profit.
- Granola creep
- Loose pours are inconsistent and costly.
- Packaging blind spot
- Cups, lids, and spoons add real dollars.
- Discounted bundles
- Combo pricing can undercut your margin if you ignore cup costs.
U.S. Price Benchmarks (Retail, City Average)
Use these as directional benchmarks, then plug in your supplier prices.
| Item | Latest U.S. city average | Unit cost | Why it matters |
|---|---|---|---|
| Yogurt, natural, per 8 oz | $1.518 (Dec 2025) | $0.19/oz | Base cost driver |
| Strawberries, dry pint | $3.606 (Dec 2025) | $0.30/oz | Premium fruit cost |
| Bananas | $0.656/lb (Dec 2025) | $0.04/oz | Low-cost filler |
Portion Math: 12 oz Parfait Cup
Example portion assumptions:
- Yogurt: 6 oz
- Strawberries: 2 oz
- Bananas: 2 oz
- Granola: 1 oz (example $0.20)
- Honey: 0.3 oz (example $0.10)
Cost Breakdown
| Ingredient | Portion | Unit Cost | Cost |
|---|---|---|---|
| Yogurt | 6 oz | $0.19/oz | $1.14 |
| Strawberries | 2 oz | $0.30/oz | $0.60 |
| Bananas | 2 oz | $0.04/oz | $0.08 |
| Granola | 1 oz | — | $0.20 |
| Honey | 0.3 oz | — | $0.10 |
| Food cost | $2.12 |
Add packaging (cup + lid + spoon) at $0.25 (example):
$2.12 + $0.25 = $2.37Price Targets
| Target Food Cost % | Menu Price |
|---|---|
| 28% | $8.46 |
| 30% | $7.90 |
| 32% | $7.41 |
If your market price is $6–7, reduce strawberry ounces or offer berries as an add-on.
Add-On Pricing Formula
Use a simple rule for extra fruit or protein boosts:
Add-on price = Added cost ÷ Target food cost %Example (extra strawberries):
- Added cost: $0.30
- Target food cost: 30%
$0.30 ÷ 0.30 = $1.00If you charge $0.50, you lose margin.
Waste Control: Fruit Strategy
Fruit spoilage is the biggest hidden cost.
Tactics:
- Buy berries in smaller batches more often
- Freeze backup fruit for smoothies
- Rotate fruit toppings by day
- Track waste by fruit type
If 8% of your berries spoil, your real food cost rises 8%.
Grab-and-Go Pricing
Grab-and-go cups sell on convenience. But you still need margins.
Rules:
- Price cups using total cost (food + packaging)
- Use clear size tiers (8 oz, 12 oz, 16 oz)
- Keep toppings consistent to control labor
Protein Add-Ons
If you offer protein powder or extra yogurt:
- Measure by weight
- Price as a separate add-on
- Track usage per day
Protein adds cost quickly and must be priced accurately.
Price Outlook (Why You Must Recheck Costs)
USDA ERS reports food prices rose 2.3% in 2024 and 2.9% in 2025, with 2.0–3.0% forecast for 2026.
Fresh fruit often moves faster than the average. Review pricing monthly during peak berry season.
Quick Checklist
- Weigh yogurt portions weekly
- Standardize granola scoops
- Track fruit spoilage by type
- Price add-ons with formula, not guesswork
- Include packaging in every cup cost
Related Guides
- US Meal Prep Cost Guide
- US Food Cost Calculator
- US Menu Pricing Calculator
- Restaurant Portion Control Guide
- Inventory Count Checklist
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