Burrito Food Cost Calculator
Protein is the biggest cost in a burrito, while rice and beans fill it cheaply, so a fixed scoop size for the meat matters more than anything else on the line.
This carne asada burrito uses a large flour tortilla, four ounces of cooked steak, rice, beans, cheese, salsa and sour cream; the steak yield covers trimming and cooking loss, and the foil wrap is included.
Editable example: quantities are a typical standard spec and prices are plausible US wholesale estimates, not supplier quotes or current market data. Replace them with your own.
Example ingredient spec
Purchase and usage quantities use the same unit named in each row. Batch portions: 1.
| Ingredient / unit | Purchase qty | Purchase cost ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Large flour tortilla (each) | 12 | 4.20 | 1 | 100 | 0.35 |
| Skirt steak (oz, raw) | 16 | 9.00 | 4 | 70 | 3.21 |
| Prepared rice (oz) | 16 | 0.50 | 4 | 100 | 0.13 |
| Prepared beans (oz) | 16 | 0.60 | 3 | 100 | 0.11 |
| Shredded cheese (oz) | 16 | 3.50 | 1 | 100 | 0.22 |
| Salsa (oz) | 32 | 4.00 | 1.5 | 100 | 0.19 |
| Sour cream (oz) | 16 | 2.00 | 1 | 100 | 0.13 |
| Foil wrap (each) | 500 | 25.00 | 1 | 100 | 0.05 |
Example menu price
Example cost per plate: $4.38. At 30% food cost, the unrounded price is $14.61. Suggested price rounded up to the next $0.50: $15.00, giving 29.22% actual ingredient cost.
These example prices exclude labor, overhead and tax. The ingredient table and suggestion describe the starting spec; edit the calculator to cost your own version.
Formula
Ingredient cost = purchase cost ÷ purchase quantity × quantity used ÷ (yield % ÷ 100). Plate cost = total ingredient cost ÷ portions.
More to cost
Calculated free at thehospitalityinsider.com/food-cost/burrito