Club Sandwich Food Cost Calculator
Three slices of bread, turkey and bacon make a club sandwich more costly than a basic deli sandwich, and the included chips should be counted when comparing menu margins between lunch items.
The turkey is purchased ready cooked and sliced, while the bacon is specified by raw slice count; lettuce and tomato yields account for preparation trim rather than changing the number of sandwiches produced.
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 ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Bread slice (each) | 24 | 2.40 | 3 | 100 | 0.30 |
| Cooked sliced turkey (oz) | 16 | 4.80 | 4 | 100 | 1.20 |
| Bacon slice (each, raw) | 80 | 10.00 | 3 | 100 | 0.38 |
| Lettuce (oz, trimmed) | 16 | 1.20 | 0.5 | 75 | 0.05 |
| Tomato (oz) | 16 | 1.60 | 1.5 | 95 | 0.16 |
| Mayonnaise (oz) | 32 | 3.50 | 0.75 | 100 | 0.08 |
| Potato chips (oz) | 16 | 2.50 | 1.5 | 100 | 0.23 |
Example menu price
Example cost per plate: $2.40. At 30% food cost, the unrounded price is $8.00. Suggested price rounded up to the next $0.50: $8.00, giving 29.99% 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/club-sandwich