Ramen Food Cost Calculator
Ramen broth is a prepared ingredient whose cost depends on the usable strained batch volume, so bones and aromatics should be costed into the broth before entering its per-quart price here.
This bowl includes fresh noodles, cooked pork, half an egg and toppings; the pork yield converts purchased raw weight to the cooked portion, while the egg is allocated by halves.
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 ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Prepared ramen broth (oz) | 32 | 2.40 | 16 | 100 | 1.20 |
| Fresh ramen noodles (oz) | 16 | 2.40 | 5 | 100 | 0.75 |
| Pork belly (oz, cooked needed) | 16 | 4.00 | 2.5 | 70 | 0.89 |
| Egg (each) | 30 | 6.00 | 0.5 | 100 | 0.10 |
| Tare (oz) | 16 | 3.00 | 1 | 100 | 0.19 |
| Scallion (oz, trimmed) | 16 | 2.00 | 0.25 | 80 | 0.04 |
| Nori sheet (each) | 50 | 6.00 | 0.25 | 100 | 0.03 |
| Aroma oil (oz) | 16 | 2.00 | 0.25 | 100 | 0.03 |
Example menu price
Example cost per plate: $3.23. At 30% food cost, the unrounded price is $10.77. Suggested price rounded up to the next $0.50: $11.00, giving 29.37% 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/ramen