Food costs for a pop-up restaurant vary depending on the types of ingredients used, the number of dishes offered, and the size of each dish. Generally speaking, food costs should be around 30% to 40% of your total sales. This includes ingredients such as meats, cheeses, vegetables, grains, sauces, condiments and even pre-prepared items.
When budgeting for food costs, it is important to consider the cost of labor and overhead. Many pop-up restaurants use a “ghost kitchen” concept where they rent out space in an existing restaurant or catering facility, meaning additional staff may be needed to prepare, cook and serve the meals. Additionally, there are other costs such as packaging materials and marketing that may need to be factored in.
It is also important to keep in mind the cost of ingredients when creating menu items. It is common for restaurants to purchase pre-made ingredients or use canned items such as beans and pasta sauces. These can help reduce the cost of food but can also reduce the quality of dishes. By sourcing local and seasonal ingredients and adjusting your menu accordingly, you can create higher-quality dishes at an affordable price.