Risposte rapide
Direct answers
- How do you price a piece of sushi?
- Start from the raw material cost per piece. Fish cost per piece = (price per kg ÷ trimming yield) × grams per piece ÷ 1000. Add rice and nori/condiments. Then divide the raw material cost by your target food cost percentage to get the suggested selling price. Example: salmon at €28/kg with 65% yield and 12 g per nigiri costs ~€0.52 of fish; with rice and nori the raw material is ~€0.60. At a 30% target food cost the suggested price is ~€2.00 per piece.
- Why does trimming yield matter so much for sushi?
- Yield is the share of the whole fish that ends up as usable sashimi-grade portions after skinning, deboning and trimming. A salmon side may yield 60–70%; a whole tuna far less. At 60% yield you effectively pay 1.67× the headline price per usable kilogram, so two suppliers with the same €/kg can have very different real costs. Always price on net (post-trim) cost, which this calculator does automatically.
- What is a good food cost for sushi?
- À la carte sushi typically targets 28–35% food cost, similar to other restaurant categories, though premium fish (toro, uni) can run higher. Conveyor and casual formats often sit at 30–38%. The key is consistency across the menu rather than a single number — use the target food cost to back into the price and check the resulting margin.
- How do I price all-you-can-eat sushi?
- For all-you-can-eat (AYCE), price on food cost per cover, not per piece: estimate the average number of pieces a guest eats, multiply by the cost per piece, add drinks and waste, then divide by your target food cost. If the average guest eats 22 pieces at €0.60 cost (€13.20) and you target 35% food cost, the sustainable AYCE price is about €38 per person before drinks and service.
- Should labour be included in the sushi price?
- Hand-made sushi is labour-intensive, so labour is a real part of the full cost even if it is not part of the food-cost ratio. This calculator shows labour per piece (hourly cost ÷ pieces per hour) and the net margin after both raw material and labour, so you can see whether a low food cost still leaves a healthy margin once the itamae's time is accounted for.
Quick answers
Frequently Asked Questions
How do you price a piece of sushi?
Start from the raw material cost per piece. Fish cost per piece = (price per kg ÷ trimming yield) × grams per piece ÷ 1000. Add rice and nori/condiments. Then divide the raw material cost by your target food cost percentage to get the suggested selling price. Example: salmon at €28/kg with 65% yield and 12 g per nigiri costs ~€0.52 of fish; with rice and nori the raw material is ~€0.60. At a 30% target food cost the suggested price is ~€2.00 per piece.
Why does trimming yield matter so much for sushi?
Yield is the share of the whole fish that ends up as usable sashimi-grade portions after skinning, deboning and trimming. A salmon side may yield 60–70%; a whole tuna far less. At 60% yield you effectively pay 1.67× the headline price per usable kilogram, so two suppliers with the same €/kg can have very different real costs. Always price on net (post-trim) cost, which this calculator does automatically.
What is a good food cost for sushi?
À la carte sushi typically targets 28–35% food cost, similar to other restaurant categories, though premium fish (toro, uni) can run higher. Conveyor and casual formats often sit at 30–38%. The key is consistency across the menu rather than a single number — use the target food cost to back into the price and check the resulting margin.
How do I price all-you-can-eat sushi?
For all-you-can-eat (AYCE), price on food cost per cover, not per piece: estimate the average number of pieces a guest eats, multiply by the cost per piece, add drinks and waste, then divide by your target food cost. If the average guest eats 22 pieces at €0.60 cost (€13.20) and you target 35% food cost, the sustainable AYCE price is about €38 per person before drinks and service.
Should labour be included in the sushi price?
Hand-made sushi is labour-intensive, so labour is a real part of the full cost even if it is not part of the food-cost ratio. This calculator shows labour per piece (hourly cost ÷ pieces per hour) and the net margin after both raw material and labour, so you can see whether a low food cost still leaves a healthy margin once the itamae's time is accounted for.