Having accurate food costs is key to running a successful business. But getting costing right to maximise margins is about more than just adding up the price of ingredients. It’s a careful juggling act between choosing the right products, portion control, finding the sweet spot with price, offering variety, presenting food well and maintaining consistency.
While food costs matter everywhere, cafés need to be particularly sharp. Customers expect a lower price point on a café menu and are generally happy with smaller portions, but labour and fixed costs don’t shrink to match. That often leaves food costs doing the heavy lifting when it comes to profitability.
The other factor at play is making sure the food is genuinely delicious and reflects the chef’s care and dedication to the craft. And when that level of quality meets a sharp price point, that’s when a business really has the chance to thrive.
We’ve put together ideas for five dishes designed specifically for cafés that deliver outstanding food costs while exceeding customer expectations and showcasing the care and craft of the teams behind them.
All costings are based on average customer pricing and are intended as a guide to show how these dishes can help minimise food costs and maximise margins. Actual costs may vary slightly depending on pricing, availability, ingredients and portion sizes.
Lamb koftas are a Middle Eastern favourite known for their bold flavour and versatility. This version starts with Emerald Valley lamb mince, seasoned with cumin, coriander, cinnamon and paprika. Cooked rice helps lighten the mix and stretch the yield while raisins add a gentle sweetness that balances the richness. Grated onion, garlic and fresh herbs round things out before the mix is shaped and grilled until golden and aromatic.
Starting with 1kg of mince and a few pantry staples, you’ll get around four serves, each with four generous 70–80g koftas. Pair with flatbreads, a spoon of yoghurt and a scatter of herbs for a satisfying high-protein dish. Food cost lands around $5.00 per serve, making it strong value at a $22–$25 menu price.
Hummus isn’t just a side – plated right, it can be the main event. Start by soaking and cooking dried chickpeas until tender, then blend with tahini, lemon juice, garlic, cumin and a splash of cold water until smooth and creamy. The result is rich, nutty and just sharp enough to keep things bright.
From 1kg of cooked chickpeas and 20–25% tahini, you’ll yield about 1.5kg of hummus. A 300g serve with flatbreads, pickled radish, toasted pepitas and fresh herbs turns it into a well-rounded, protein-rich lunch. At about $5.00 per kilo, food cost sits around $2.50–$3.00 per serve with accompaniments. With 18–20g of vegetarian protein, it’s a smart, satisfying choice for café menus.
This Goan-style pork vindaloo brings heat, tang and deep flavour. Start by skinning and dicing pork. Marinate overnight in vinegar, garlic, ginger and Kashmiri chilli powder. The cut’s balance of meat and fat makes it ideal for slow cooking without drying out. If it comes with skin, roast it separately into pork scratchings – a crisp salty bonus that doubles as a bar snack.
From 3kg of pork and a simple mix of spices and aromatics, you’ll get around 15 portions of 180–200g. Serve with rice and herbs. It’s a full-flavoured dish that holds its own at a $20–$25 price point, with food cost sitting around 20–25%. Comforting, high-impact and great value.
This one’s all about texture and freshness. A serve of five golden crunchy spring rolls sit atop a bowl of iceberg lettuce, fresh herbs and a punchy nuoc cham with carrot, chilli and garlic
Cooked straight from frozen, the spring rolls keep prep fast and waste low. With thoughtful plating, it becomes a colourful interactive dish that feels generous while keeping food cost down. At around $4.03 per serve and a menu price of $16, it delivers roughly 25% food cost – low fuss, high margin and plenty of appea
Beef necks are packed with flavour and offer real bang for buck. Roast until browned then simmer with aromatics for 12 hours. Once cool, shred the meat and sauté with onions, garlic, tomato paste, red wine, oregano and Alfina’s Napoli sauce (183764). Add a couple of litres of broth from the pot for a rich slow-cooked finish.
From a single box of necks, you’ll get 8 litres of beef ragout – enough to fill a few trays of lasagne or serve 30+ portions of pasta – plus another 8 litres of broth for a bonus soup. With total spend at around $100, the cost is roughly $13.50 per litre, not including the broth. Big flavour, low cost and serious value.
