Steak Frites Food Cost Calculator
Steak frites needs a clear weight convention: this example promises an eight-ounce trimmed raw steak, so the yield adjustment covers fabrication trim before cooking rather than shrink on the grill.
Fries, compound butter and oil are included alongside the beef; if your supplier delivers fully portioned steaks at the stated weight, set the beef yield to one hundred percent.
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 ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Sirloin steak (oz, trimmed raw) | 16 | 8.00 | 8 | 90 | 4.44 |
| Frozen fries (oz) | 80 | 6.00 | 6 | 100 | 0.45 |
| Prepared herb butter (oz) | 16 | 3.50 | 0.75 | 100 | 0.16 |
| Frying oil allocation (oz) | 128 | 12.00 | 0.4 | 100 | 0.04 |
Example menu price
Example cost per plate: $5.10. At 30% food cost, the unrounded price is $16.99. Suggested price rounded up to the next $0.50: $17.00, giving 29.98% 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/steak-frites