A clean döner cost calculation is the basis for a profitable snack bar. If you know your costs, you set the right selling price and secure your margin. This overview shows the most important factors.
The cost factors per portion
- Meat: the biggest variable item – depending on the purchase price and portion size.
- Bread & ingredients: flatbread, salad, sauces, vegetables.
- Packaging: paper, bags, napkins.
The fixed costs
- Staff: usually the second-largest block.
- Energy: gas/electricity for the döner machine and the appliances.
- Rent & utilities.
- Equipment (depreciation): döner machine, döner knife, grill – spread over their service life.
How to do the maths
Add up all the variable costs per döner and add a share of the fixed costs (staff, energy, rent, depreciation ÷ portions sold). The selling price minus this sum gives your margin per portion. Rule of thumb: calculate conservatively and with a buffer.
How the right equipment saves money
Efficient appliances noticeably lower your running costs: an economical infrared radiant reduces energy consumption, and a durable döner knife minimises downtime and replacement costs. Quality pays off over the service life.
Conclusion: Those who calculate cleanly and rely on efficient appliances run a sustainably profitable business. MAVI supports you with durable equipment straight from the manufacturer.
