A waffle dish may look simple, but its real cost includes more than the waffle. Proper costing helps a café set a price that covers ingredients, preparation and normal operating losses.
1. List Everything on the Plate
Begin with the waffle and every item served with it. Check the current Belgian Liège waffle range when deciding which product suits your menu.
- Waffle
- Sauce or spread
- Fruit, ice cream or savoury topping
- Garnish
- Takeaway packaging, if offered
2. Calculate the Cost Per Portion
Divide the pack cost by the number of usable portions. Add the exact quantity of each topping. Use weighed portions during testing instead of guessing. This also helps staff prepare the same plate every time.
3. Include Costs That Are Easy to Miss
- Delivery and frozen storage
- Packaging and cutlery
- Staff preparation time
- Samples and staff training
- Normal waste or damaged items
These costs do not need to be added as random large amounts. Use your own sales and expense records to create a reasonable allowance.
4. Set and Review the Selling Price
The final price must suit your café concept, portion size and target customer. Compare the full plate cost with the amount left to support rent, wages and other business expenses. Do not copy another café’s price without knowing its portion and costs.
Keep a Simple Costing Sheet
Review the costing whenever a supplier price, topping or portion changes. Businesses exploring waffle supply can visit Waffle5’s café and F&B supply page to discuss current options.
