Calcoli HoReCa — Sushi

Sushi Calculators

Price sushi by the piece, build any roll recipe ingredient by ingredient, and set a sustainable all-you-can-eat price.

SushiSushi Price & Food Cost CalculatorPrice sushi from fish cost per kg: trimming yield, grams per piece, rice, nori and labour, with target food cost and margin.Open calculator SushiAll-You-Can-Eat Sushi Price CalculatorFind the sustainable all-you-can-eat sushi price: average consumption per guest, waste, drinks, food cost per cover and break-even covers.Open calculator SushiSushi Recipe Cost Calculator (Roll Builder)Build roll, uramaki and bowl recipes ingredient by ingredient — grams, price per kg and yield — for total cost, price per piece and food cost.Open calculator

The recommended path

1
Cost and price the single piece (nigiri, sashimi, maki).
Sushi price & food cost
2
Build the full roll, uramaki and bowl recipe, ingredient by ingredient.
Sushi recipe (roll builder)
3
Check the all-you-can-eat price sustainability and break-even covers.
All-you-can-eat sushi

When to use these calculators

Use these tools when building or revising a sushi menu, when the fish price changes, when creating a new roll or uramaki, and above all when setting (or checking) the all-you-can-eat price — the most common and the easiest format to get wrong, because the margin depends on food cost per cover, not the single piece.

Practical examples by venue type

À la carte

A salmon nigiri costs ~€0.52 of fish (€28/kg, 65% yield, 12 g): at 30% food cost that's ~€2.00 per piece, €12 for a portion of 6.

Roll / uramaki

Build the recipe ingredient by ingredient: a salmon-avocado uramaki costs ~€2.64 of raw material → ~€8.80 per roll, ~€1.10 per piece.

All-you-can-eat

At €25/person with 24 pieces the food cost is ~65% — unsustainable. The sustainable price for 35% food cost is ~€46, or you cut consumption and waste.

Reference benchmarks

À la carte food cost28–35%On the net per-piece price.

All-you-can-eat food cost33–40%Higher: guests pick the costliest pieces.

Salmon trimming yield60–70%Sashimi-grade after skin, bones and trim.

AYCE drinksoutside priceWhere the real margin is made.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

Pricing on the gross fish cost and ignoring trimming yield: it always understates the real cost.
Costing all-you-can-eat per piece instead of food cost per cover (average consumption × cost × waste).
Including drinks in the fixed AYCE price: they are the real margin and should stay outside it.
Forgetting labour: sushi is labour-intensive, a low food cost can still leave a thin margin.

Frequently asked questions

How do you price sushi?: Start from the fish cost per kg divided by the trimming yield, times grams per piece; add rice, nori and condiments for the raw material. Divide by your target food cost (28–35%) to get the price per piece.
How do I price all-you-can-eat?: Reason on food cost per cover: average pieces × cost per piece × (1 + waste). Divide by your target food cost (usually 35%) for the sustainable price per person, and compute break-even covers.
Why does trimming yield matter so much?: At 65% yield you pay almost double the fish for the same grams served: two suppliers at the same €/kg can have very different real costs. Always price on the net cost.
Should drinks be included in all-you-can-eat?: Rarely: soft drinks, beer and sake have a low food cost (20–30%) and are the real margin. Including them sharply raises the break-even.

When to use these calculators

Practical examples by venue type

À la carte

A salmon nigiri costs ~€0.52 of fish (€28/kg, 65% yield, 12 g): at 30% food cost that's ~€2.00 per piece, €12 for a portion of 6.

Roll / uramaki

Build the recipe ingredient by ingredient: a salmon-avocado uramaki costs ~€2.64 of raw material → ~€8.80 per roll, ~€1.10 per piece.

All-you-can-eat

At €25/person with 24 pieces the food cost is ~65% — unsustainable. The sustainable price for 35% food cost is ~€46, or you cut consumption and waste.

Reference benchmarks

À la carte food cost28–35%On the net per-piece price.

All-you-can-eat food cost33–40%Higher: guests pick the costliest pieces.

Salmon trimming yield60–70%Sashimi-grade after skin, bones and trim.

AYCE drinksoutside priceWhere the real margin is made.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

Pricing on the gross fish cost and ignoring trimming yield: it always understates the real cost.

Costing all-you-can-eat per piece instead of food cost per cover (average consumption × cost × waste).

Including drinks in the fixed AYCE price: they are the real margin and should stay outside it.

Forgetting labour: sushi is labour-intensive, a low food cost can still leave a thin margin.

Frequently asked questions

How do you price sushi?

Start from the fish cost per kg divided by the trimming yield, times grams per piece; add rice, nori and condiments for the raw material. Divide by your target food cost (28–35%) to get the price per piece.

How do I price all-you-can-eat?

Reason on food cost per cover: average pieces × cost per piece × (1 + waste). Divide by your target food cost (usually 35%) for the sustainable price per person, and compute break-even covers.

Why does trimming yield matter so much?

At 65% yield you pay almost double the fish for the same grams served: two suppliers at the same €/kg can have very different real costs. Always price on the net cost.

Should drinks be included in all-you-can-eat?

Rarely: soft drinks, beer and sake have a low food cost (20–30%) and are the real margin. Including them sharply raises the break-even.