How to price meal prep for profit
6 min read · 2026-09-04
Short answer: Price meal prep by working out the direct cost of each meal (ingredients plus packaging plus per-order costs), choosing a target margin, and dividing cost by one minus that margin. A meal that costs 4.00 at a 65% target margin should sell for about 11.43.
Start from direct cost, not a guess
Most underpriced meal prep comes from forgetting containers, labels, ice packs and delivery. Cost one meal completely before you think about price.
Choose a target margin
Your margin has to cover your time, rent, equipment, marketing and profit. Work out what you need to earn each week, divide by the meals you sell, and make sure each meal's profit gets you there.
Price = cost per meal ÷ (1 − target margin)
Check it against the market
Look at what similar sellers charge. If your formula price is far above the market, reduce cost (portion, ingredients, packaging) before cutting margin.
Watch your cheapest-looking meal
Bundles and 'build your own' options often hide your worst margins. Cost every meal on the menu, not just the bestsellers.