Cost out the full menu, extras and delivery with real figures: the house burger costs €2.71 in edible product, leaves a 27.1% food cost and a gross margin of €7.22 before commissions.
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Spec sheet · dynamic
House Double Smash Burger
Cost / unit: €2.78
€27.76Explore the catalog, recipe costing, HACCP controls and traceability in Miselup.
In a burger restaurant, profit is decided before you fire up the grill: in the cost sheet of every burger. The recipe costing for the House Double Smash Burger starts with 125 g of served meat, but with a 22% yield loss you need to buy 160 g of 80/20 ground beef at €8.00/kg. That calculation, applied to each ingredient, leaves a product cost of €2.71 and a food cost of 27.1% on a menu price of €11.00 incl. VAT. Yield loss is not an opinion: it's the difference between what you pay and what you serve.
The margin doesn't end with the product: the dine-in basket, the greaseproof paper, the fries in the menu, and the delivery commission decide whether a burger restaurant wins or loses. Dine-in, the gross margin is €7.22 per unit; on delivery, the 30% commission on the VAT-exclusive base leaves it at €3.79. This hub explains how to cost the patty, the bun, the sauces, the extras, the combo, and the delivery channel, with real figures.
Calculate burger food cost and menu prices with Miselup. Work through a costing example and review the margin of each recipe.
Cost out the burger with fries, drink and sauce, not just the patty. The real cost of the menu determines the price and margin of each ticket.
Extra bacon or double cheese has its own cost. Cost them out and you'll know how much each modification adds to the burger's final gross margin.
Add packaging as a consumable: the in-house basket costs €0.07 and delivery packaging €0.50. The burger goes from €2.71 to €2.78, with food cost measured only on the edible product.
The cost sheet uses 125 g net of 80/20 ground beef; with a 22% yield loss that's 160 g of purchase at €8.00/kg, €1.28. The two 80 g raw smashes are those 160 g; the griddle leaves them at 125 g. If you cost the served weight as the purchase weight, the food cost comes out low and you lose money on every burger.
The artisan brioche bun comes in at €0.45 per unit and the clarified butter at €9.00/kg. The house sauce is valued at €4.50/kg, the sweet onion at €1.20/kg, and the pickle at €3.50/kg. These are preparations with their own cost: don't mix them with the meat cost or treat them as free.
An extra smash is 62.5 g net; with the 22% yield loss you buy 80 g and it costs €0.64. Extra bacon €0.29, extra cheddar €0.36, and gluten-free bun €0.60. Charging €1.50 ex VAT leaves the food cost at 42.7%; to sustain the 27.1% you need to ask €2.40 ex VAT, €2.64 on the menu. Giving away 10 a day is €6.40, €192 a month.
Fresh potatoes lose 30-35% between peeling and trimming. In the menu, the burger at €2.71 plus fries with oil and salt at €0.60 and a drink at €0.40 add up to €3.71 of product; with the basket at €0.07, the total cost is €3.78. At €13.90 incl. VAT, the combo's food cost is 29.4% and the margin is €8.86. The customer pays €2.90 more for a side that costs €1.00.
Dine-in, the burger at €11.00 incl. VAT leaves €10.00 ex VAT: food cost 27.1% and margin €7.22. On delivery, the 30% commission on €10.00 leaves €7.00; with packaging at €0.50, the margin is €3.79, €3.43 less. At 50 daily orders, €171.50 a day. To match the €7.22 you would need a price incl. VAT of €16.39, 49% more.
Enter the ingredient cost and the menu price: you'll see your food cost, the margin and whether you're in the target range (25-35%).
Food cost
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Price before VAT
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Gross margin per dish
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Typical target range: 25-35% depending on the business.
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The table is the cost sheet for a single burger: the quantity column is the net served weight, and the yield loss inflates it to the purchase weight, which is what you pay.
| Ingredient | Quantity | Waste | Cost |
|---|---|---|---|
| Ground beef 80/20 | 125 g | 22% | €1.28 |
| Artisan brioche bun | 1 ea | 0% | €0.45 |
| Sliced cheddar | 40 g | 0% | €0.36 |
| Smoked bacon | 22.5 g | 25% | €0.29 |
| Sweet onion | 42 g | 30% | €0.07 |
| Pickles | 20 g | 0% | €0.07 |
| House sauce | 30 g | 0% | €0.14 |
| Clarified butter | 6 g | 0% | €0.05 |
| Greaseproof paper and serving basket | 1 ea | 0% | €0.07 |
Total cost
€2.78
Food cost
27.1%
Suggested price
€11.00 (VAT incl.)
Margin
€7.22 per unit
The 27.1% food cost is calculated only on the edible product (€2.71). Including the basket at €0.07 would raise it to 27.8% and make recipes incomparable; the gross margin of €7.22 does deduct it, because it's a real cost.
27.1%
Food cost of the House Double Smash Burger on the product
Miselup reference cost sheet
28-35%
Burger food cost: target range for the sector (real example: 31.3%)
Frideli
30% ex VAT
Standard delivery commission in Spain (VAT deductible), plus €39-50/month fee
Loomis Pay
12-22%
Typical EBITDA margin of a burger restaurant in Spain on sales
ChefBusiness
Burger restaurants
Costing the 125 g that end up on the plate instead of the 160 g you buy leaves the ground beef at €1.00 instead of €1.28. That is €0.28 less per burger: across 100 burgers, €28 disappears from the margin.
An extra smash patty costs €0.64; at €1.50 ex VAT it runs to a 42.7% food cost. Giving away 10 a day costs €6.40 a day, €192 a month. To hold the house 27.1%, you would need to charge €2.40 ex VAT.
If you only look at the burger, the meal seems expensive: the customer pays €2.90 more for fries and a drink that cost €1.00. The full combo has a 29.4% food cost and leaves €8.86 of margin, more than the €7.22 of the burger alone.
With the same menu price of €11.00, the 30% commission leaves net revenue of €7.00, and packaging rises to €0.50. The margin falls from €7.22 to €3.79, €3.43 less per order; at 50 orders a day, that is €171.50 a day.
Each product line in a burger restaurant needs its own cost sheet, because the edible-product cost, the consumable, and the target food cost all vary.
This is the business's benchmark: ground beef €1.28, bun €0.45, cheese €0.36, bacon €0.29, onion €0.07, pickle €0.07, sauce €0.14, and butter €0.05 add up to €2.71 of edible product. With the consumable, €2.78; at €11.00 incl. VAT it leaves a 27.1% food cost and a €7.22 margin.
With beef at €14.00/kg, artisan bread at €0.80, and aged cheese at €0.60, the edible product comes to about €4.14. At a menu price of €15.90 incl. VAT (€14.45 ex VAT), the food cost sits at 28.6%, within the sector's healthy range.
Burger €2.71, fries €0.60, and drink €0.40 add up to €3.71 of edible product, or €3.78 with the consumable. At a menu price of €13.90 incl. VAT, the food cost is 29.4% and the margin is €8.86, above the stand-alone sale.
These are lower-cost lines: between €1.80 and €2.20 of edible product per unit, with a menu price of €10–12 incl. VAT. Chicken loses 15–20% on the griddle, less than beef, so its yield loss needs to be measured separately.
The edible product is still €2.71, but the sealed packaging costs €0.50 instead of the €0.07 for a dine-in basket. With a 30% commission, net revenue is €7.00 and the channel food cost rises to 38.7%, leaving a €3.79 margin.
Chefs, pastry chefs, bartenders, baristas and chocolatiers who swapped spreadsheets and notebooks for Miselup.
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Support full cooking of minced-meat patties and separate raw-meat handling from buns, sauces, assembly and delivery handover.
Burger restaurants
John Guerrero
Gastronomy consultant · Founder of ChefBusiness and Miselup
15+ years advising restaurants, bakeries and hospitality businesses across Spain and Latam. Creator of ChefBusiness, AI Chef Pro and Miselup: the digital mise en place his clients use to control food cost to the cent.
Set up your recipe book in an afternoon. From €19 a month, every figure published and no lock-in: cancel whenever you like.