Plant-based restaurants enjoy some of the lowest food costs in the industry. Vegetables, grains, and legumes are affordable; specialty items like plant-based meats carry a premium.
Target Food Cost
22–28%
Avg. Menu Price
$16
Gross Margin
75%
Profit / Plate
$12.00
Key ingredients for vegan / plant-based menus with current average pricing and yield percentages.
| Ingredient | Category | Price | Unit | Yield % |
|---|---|---|---|---|
| Tofu (firm) | Proteins | $2.49 | lb | 95% |
| Tempeh | Proteins | $4.29 | lb | 100% |
| Brown Rice | Grains & Bread | $1.49 | lb | 100% |
| Avocado (Hass) | Produce | $1.49 | each | 65% |
| Cremini / Baby Bella Mushroom | Produce | $4.49 | lb | 90% |
| Baby Spinach | Produce | $5.49 | lb | 90% |
| Broccoli | Produce | $2.49 | lb | 65% |
| Yellow Onion | Produce | $1.29 | lb | 90% |
| Garlic (whole head) | Produce | $0.59 | each | 87% |
Plant-based meat alternatives cost 2-3x more than whole-food proteins (tofu, tempeh, beans)
Feature whole-food proteins over branded plant-based meats for better margins
Avocado is the most volatile-priced item — seasonal menu adjustments help
Grain bowls with legume bases deliver 70%+ gross margins
Use our free calculator with pre-loaded vegan / plant-based ingredients to see your real food cost percentage.
Open Free Calculator