BBQ restaurants deal with significant yield loss from smoking (30-50% weight loss on brisket). Raw-to-cooked ratios must be carefully calculated.
Target Food Cost
28–33%
Avg. Menu Price
$17
Gross Margin
70%
Profit / Plate
$11.81
Key ingredients for barbecue / bbq menus with current average pricing and yield percentages.
| Ingredient | Category | Price | Unit | Yield % |
|---|---|---|---|---|
| Pork Belly | Proteins | $5.49 | lb | 75% |
| Whole Chicken | Proteins | $2.19 | lb | 65% |
| Ground Beef (80/20) | Proteins | $5.49 | lb | 78% |
| Green Cabbage | Produce | $0.79 | lb | 80% |
| Yellow Onion | Produce | $1.29 | lb | 90% |
| BBQ Sauce | Condiments & Sauces | $3.99 | bottle | 100% |
| White Bread (loaf) | Grains & Bread | $3.49 | each | 100% |
| Russet Potato | Produce | $0.99 | lb | 80% |
Brisket loses 40-50% weight during smoking — your $6/lb raw is really $10-12/lb cooked
Pulled pork (shoulder) has better yield than brisket
Sides (coleslaw, beans, cornbread) are very high-margin — make them generous
Burnt ends and chopped beef use trim, maximizing yield
Use our free calculator with pre-loaded barbecue / bbq ingredients to see your real food cost percentage.
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