Fish and Chips Food Cost Calculator
The fish fillet drives this plate’s cost, and a usable six-ounce portion may require more purchased weight if skin, pin bones or damaged edges must be removed before battering.
Frozen fries are costed at ready-to-fry weight, while batter and tartar sauce use prepared batch prices; the oil line is a service allocation rather than the full fryer fill.
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 ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| White fish fillet (oz, trimmed) | 16 | 5.50 | 6 | 95 | 2.17 |
| Prepared batter (oz) | 32 | 2.50 | 3 | 100 | 0.23 |
| Frozen fries (oz) | 80 | 6.00 | 6 | 100 | 0.45 |
| Tartar sauce (oz) | 32 | 4.50 | 2 | 100 | 0.28 |
| Lemon wedge (each) | 8 | 0.60 | 1 | 100 | 0.08 |
| Frying oil allocation (oz) | 128 | 12.00 | 0.6 | 100 | 0.06 |
Example menu price
Example cost per plate: $3.27. At 30% food cost, the unrounded price is $10.89. Suggested price rounded up to the next $0.50: $11.00, giving 29.71% 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/fish-and-chips