Poke Bowl Food Cost Calculator
Tuna is the largest cost in this poke bowl, and its usable yield depends on whether you buy ready-cut cubes or a loin that still needs bloodline and connective tissue removed.
The rice line uses cooked prepared weight with water gain already included in its batch price; avocado yield covers skin and pit, and the sauce and toppings complete one bowl.
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 ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Tuna (oz, usable raw) | 16 | 10.00 | 4 | 90 | 2.78 |
| Prepared cooked rice (oz) | 16 | 0.45 | 6 | 100 | 0.17 |
| Avocado (oz, usable) | 16 | 1.60 | 2 | 65 | 0.31 |
| Shelled edamame (oz) | 16 | 2.00 | 2 | 100 | 0.25 |
| Cucumber (oz, trimmed) | 16 | 0.80 | 2 | 95 | 0.11 |
| Prepared poke sauce (oz) | 16 | 2.00 | 1 | 100 | 0.13 |
| Sesame seeds (oz) | 16 | 3.00 | 0.1 | 100 | 0.02 |
| Nori sheet (each) | 50 | 6.00 | 0.25 | 100 | 0.03 |
Example menu price
Example cost per plate: $3.78. At 30% food cost, the unrounded price is $12.61. Suggested price rounded up to the next $0.50: $13.00, giving 29.10% 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/poke-bowl