Seafood restaurants run higher food costs due to perishability and premium protein costs. Freshness requirements limit bulk buying.
Target Food Cost
30–35%
Avg. Menu Price
$28
Gross Margin
68%
Profit / Plate
$18.90
Key ingredients for seafood menus with current average pricing and yield percentages.
| Ingredient | Category | Price | Unit | Yield % |
|---|---|---|---|---|
| Salmon Fillet (Atlantic) | Proteins | $12.99 | lb | 80% |
| Shrimp (16/20 count) | Proteins | $11.99 | lb | 85% |
| Cod Fillet | Proteins | $9.99 | lb | 85% |
| Ahi Tuna (sushi grade) | Proteins | $22.99 | lb | 90% |
| Tilapia Fillet | Proteins | $6.49 | lb | 90% |
| Lemon | Produce | $0.69 | each | 55% |
| Butter (unsalted) | Dairy | $4.99 | lb | 100% |
| Russet Potato | Produce | $0.99 | lb | 80% |
Daily specials move older inventory before it becomes waste
Whole fish has better per-pound yield — butcher in-house
Farmed salmon vs. wild: price gap is $5-10/lb — menu accordingly
Pair expensive proteins with low-cost sides (rice, seasonal vegetables) to hit targets
Use our free calculator with pre-loaded seafood ingredients to see your real food cost percentage.
Open Free Calculator