Operations & purchasingLesson 3 of 3
Costing chicken dishes and controlling cost
Published 2026-07-13 · 5 min read
Restaurant profit is built on accurate pricing. Many restaurants cost a dish on the gross weight of the chicken, when it should be costed on the net weight after trimming and portioning.
Cost on net weight
Chicken weighs less after deboning, skinning and trimming. Use the real yield ratio for your item to know the true cost per portion, so you never sell below your cost.
Margin and pricing
Once you know the portion cost, add a margin that covers operating expenses and yields sustainable profit. Review pricing regularly as supply prices move, so your margin doesn't quietly erode.
Frequently asked questions
Which weight should I cost a chicken dish on?
On the net weight after trimming and portioning, not the raw weight, to know your true cost.