Italian restaurants benefit from lower-cost base ingredients like pasta, flour, and tomatoes, but premium items like imported cheese and olive oil can push costs up.
Target Food Cost
28–32%
Avg. Menu Price
$18
Gross Margin
70%
Profit / Plate
$12.60
Key ingredients for italian menus with current average pricing and yield percentages.
| Ingredient | Category | Price | Unit | Yield % |
|---|---|---|---|---|
| Dried Pasta (spaghetti/penne) | Grains & Bread | $1.79 | lb | 100% |
| Extra Virgin Olive Oil | Oils & Fats | $28.99 | gallon | 100% |
| Crushed Tomatoes (canned 28oz) | Condiments & Sauces | $2.49 | can | 100% |
| Mozzarella Cheese | Dairy | $5.49 | lb | 95% |
| Parmesan (Parmigiano-Reggiano) | Dairy | $12.99 | lb | 85% |
| Fresh Basil | Produce | $2.49 | bunch | 80% |
| Garlic (whole head) | Produce | $0.59 | each | 87% |
| All-Purpose Flour | Pantry | $0.69 | lb | 100% |
Make pasta in-house to cut dried pasta costs by 40%
Use 00 flour for pizza dough — higher yield and better texture
Parmesan rinds make stock — zero waste
Portion olive oil carefully; it is the #1 hidden cost in Italian kitchens
Use our free calculator with pre-loaded italian ingredients to see your real food cost percentage.
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