Risposte rapide
Direct answers
- How do you cost a sushi roll recipe?
- Cost each ingredient net of yield: ingredient cost = (price per kg ÷ yield %) × grams ÷ 1000. Sum all ingredients for the raw material cost, add labour (hourly cost ÷ 60 × prep minutes), then divide the raw material cost by your target food cost to get the suggested price. Divide by the number of pieces for the price per piece. A California-style uramaki with rice, salmon, avocado, cream cheese, nori and sesame costs roughly €2.40 of raw material; at a 30% target food cost that is about €8 per roll, or €1 per piece.
- Why include yield for each ingredient?
- Fish and produce lose weight in prep. Salmon trimmed to sashimi grade may yield 65%, avocado around 70%, while rice, nori and sauces are effectively 100%. Costing net of yield means a 40 g salmon portion is charged at its real cost (price ÷ 0.65), not the headline price — the single biggest source of underpricing in sushi recipes.
- Which ingredient should I focus on to cut cost?
- The calculator highlights the costliest line and its share of raw material. Usually the premium fish dominates (often 50–70% of a roll's food cost). Levers: negotiate the fish price, improve trimming yield, reuse trim for tartare or cooked rolls, slightly reduce the fish grammage, or rebalance fillings. Small changes on the top line move the whole recipe.
- Should labour be in the recipe cost?
- Yes, separately. Hand-rolled sushi is labour-intensive, so the tool adds labour (prep minutes × hourly cost) to show the full cost and the real net margin, even though the food-cost ratio is computed on ingredients only. A roll with a great food cost can still have a thin margin once an experienced itamae's time is counted.
- Can I cost bowls and platters too, not just rolls?
- Yes. Set the number of pieces to 1 for a chirashi or poke bowl and add the bowl's ingredients (rice base, assorted fish, toppings, dressing). For a sharing platter, set pieces to the total count so you get both the platter price and the per-piece price. The builder works for any composed sushi recipe.
Quick answers
Frequently Asked Questions
How do you cost a sushi roll recipe?
Cost each ingredient net of yield: ingredient cost = (price per kg ÷ yield %) × grams ÷ 1000. Sum all ingredients for the raw material cost, add labour (hourly cost ÷ 60 × prep minutes), then divide the raw material cost by your target food cost to get the suggested price. Divide by the number of pieces for the price per piece. A California-style uramaki with rice, salmon, avocado, cream cheese, nori and sesame costs roughly €2.40 of raw material; at a 30% target food cost that is about €8 per roll, or €1 per piece.
Why include yield for each ingredient?
Fish and produce lose weight in prep. Salmon trimmed to sashimi grade may yield 65%, avocado around 70%, while rice, nori and sauces are effectively 100%. Costing net of yield means a 40 g salmon portion is charged at its real cost (price ÷ 0.65), not the headline price — the single biggest source of underpricing in sushi recipes.
Which ingredient should I focus on to cut cost?
The calculator highlights the costliest line and its share of raw material. Usually the premium fish dominates (often 50–70% of a roll's food cost). Levers: negotiate the fish price, improve trimming yield, reuse trim for tartare or cooked rolls, slightly reduce the fish grammage, or rebalance fillings. Small changes on the top line move the whole recipe.
Should labour be in the recipe cost?
Yes, separately. Hand-rolled sushi is labour-intensive, so the tool adds labour (prep minutes × hourly cost) to show the full cost and the real net margin, even though the food-cost ratio is computed on ingredients only. A roll with a great food cost can still have a thin margin once an experienced itamae's time is counted.
Can I cost bowls and platters too, not just rolls?
Yes. Set the number of pieces to 1 for a chirashi or poke bowl and add the bowl's ingredients (rice base, assorted fish, toppings, dressing). For a sharing platter, set pieces to the total count so you get both the platter price and the per-piece price. The builder works for any composed sushi recipe.