Concept: Corner Hero — Modern Bodega Classics, Done Fast
NYC Pricing Calculator
NYC Pricing Calculator Food Truck
Edit food costs and target cost %. The tool suggests prices and lets you round to your preferred endings. Add rows as needed and export CSV for your records.
| Item | Estimated Food Cost ($) | Target Cost % | Suggested Price ($) | Cost % @ Suggested | Actions |
|---|---|---|---|---|---|
| Totals / Averages |
Tips: Most NYC trucks target 28–32% food cost on core items. Consider .95 or .99 endings for psychological pricing, and keep a combo to lift AOV.
Export creates a CSV of the current table so you can save in Google Sheets/Excel and paste into your master workbook later.
Positioning: New‑York‑style chopped sandwiches, rice bowls, and loaded fries with halal‑friendly options and a strong vegetarian/vegan lane.
Why NYC‑fit: Familiar bodega flavors → low friction. Short cook times. Handheld packaging. Easy to serve at lunch in Midtown/FiDi and at night in Brooklyn/Queens.
Target price band (NYC fast‑casual 2025):
- Mains: $13–$17
- Sides: $5–$8
- Combos: $18–$22 (main + side + drink)
- Add‑ons: $1–$3
- Aim for 28–32% food cost on core items.
Core Menu (8 SKUs + sides)
Design goal: 90–120 seconds ticket time per item at lunch; 3–4 SKUs cover 80% of sales. Cross‑utilize proteins, sauces, and pickles across sandwiches, bowls, and fries.
Sandwiches on NYC hero roll (toasted)
- The Classic Chopped Cheese — $15
Seasoned ground beef, American cheese, shaved onion, shredded lettuce, tomato, Corner Sauce, toasted hero.
Throughput: Griddle chop & melt in ~90 sec; toast bread on griddle. - Halal Chicken Over Hero — $16
Marinated thigh (halal), shredded lettuce, pickled red onion, white sauce, hot red sauce, toasted hero.
Notes: Use same marinated chicken for bowls. - Mushroom “Chopped” (Vegan) — $15
Griddled oyster/cremini mix, vegan cheese, charred peppers & onions, shredded lettuce, Vegan Corner Sauce.
Notes: Satisfies veg/vegan without separate line.
Rice Bowls (gluten‑friendly base)
- Street Cart Chicken Bowl — $16
Turmeric rice, halal chicken, chopped romaine, cucumber, white sauce + hot sauce, lemon wedge. - OG Beef & Cheese Bowl — $16
Turmeric rice, chopped beef & onions, melted cheese, shredded lettuce, Corner Sauce, crispy onions. - Market Veg Bowl (Vegan) — $15
Turmeric rice, griddled mushrooms & peppers, cucumber, herbs, tahini‑lemon drizzle.
Loaded Fries (shareable or upgrade)
- BX Chopped Fries — $13
Crinkle fries topped with chopped beef & onions, American cheese, Corner Sauce. - Garlic‑Herb Chicken Fries — $13
Fries, halal chicken, garlic‑herb oil, pickled red onion, white sauce.
Sides
- Crinkle Fries $6 • Side Salad (lemon‑tahini) $6 • Street Corn Cup $6
- Pickle Spears $3 • Hot Honey Brussels (seasonal) $7
Drinks & Sweets
- Bodega Iced Tea / Lemonade $4
- Half & Half (Arnold Palmer) $4
- Seltzer / Water $3
- Chocolate Chip “Cookie Bar” $4
Add‑Ons & Customization
- Cheese add‑on (+$1), Extra sauce (+$0.50), Long hots (+$1.50), Bacon (+$2), Avocado (+$2)
- Make it a Combo: main + small fries + drink (+$4 to item price)
Sauces (three that do the heavy lifting)
- Corner Sauce: Ketchup‑mayo‑mustard base, paprika, garlic, pickle brine (batch, holds cold).
- White Sauce: Yogurt‑mayo, lemon, garlic, herbs (thin enough to squeeze).
- Red Hot: Fresno/chili paste + vinegar + garlic (blend; great for drizzle patterns).
Ingredient Cross‑Utilization (keeps COGS tight)
- Proteins: One beef blend, one halal chicken marinade, one mushroom mix → used across sandwiches, bowls, fries.
- Bases: Hero rolls, turmeric rice, fries → cover >80% of starch needs.
- Veg & toppers: Shredded lettuce, cucumber, pickled red onions, crispy onions → universal.
- Sauces: Same 2–3 squeeze‑bottle sauces for every SKU.
Throughput & Line Design
Line: Cashier (or QR), Grill/Chop, Finisher/Expo.
- Pre‑cook rice and hold hot.
- Hold marinated chicken par‑cooked (per local food safety rules), finish on order.
- Beef cooks from raw on the griddle in small batches; keep a hot pan with chopped beef during peak.
- Fries: 2‑bay fryer; keep one bay for plain fries and one for loaded fries finishes.
Targets:
- Lunch: 25–40 tickets/hour with 3 staff.
- Festivals: switch to “Slider Trio” (see below) to push 45–60 tickets/hour.
Festival/High‑Volume Variant (swap‑in menu)
- Slider Trio Box — $16 (choose 3): mini chopped cheese, mini chicken, mini mushroom.
- Loaded Fries Box — $13 (chicken or beef).
- Street Cart Bowl (chicken or veg) — $15.
- Keep SKUs to 4–5; pre‑wrap slider buns; use combo pricing; bigger font boards.
Seasonal NYC Swaps
- Winter: Add Tomato Soup & Grilled Cheese ($12) and Chicken & Rice Soup ($10).
- Summer: Add Chilled Cucumber‑Herb Bowl ($14) and Watermelon‑Mint Cup ($5).
- Fall: Hot Honey Brussels returns; Roasted Long Hots add‑on.
Sample Costing & Pricing Targets (for workbook)
Plug these into your workbook’s Pricing Calculator (target food cost 0.28–0.32). Adjust to your vendor quotes.
- Classic Chopped Cheese: food cost est. $4.40–$4.80 → price $15 (≈ 29–32%).
- Halal Chicken Hero: food cost $4.70–$5.10 → price $16 (≈ 29–32%).
- Mushroom “Chopped” (V): food cost $4.00–$4.40 → price $15 (≈ 27–29%).
- Street Cart Chicken Bowl: food cost $4.60–$5.00 → price $16 (≈ 29–31%).
- BX Chopped Fries: food cost $3.50–$4.00 → price $13 (≈ 27–31%).
(These are placeholders until you enter your actual vendor pricing and portion weights.)
Allergen & Dietary Notes
- Gluten‑friendly: Rice bowls; use separate utensil sets.
- Vegetarian/Vegan: Mushroom “Chopped” and Market Veg Bowl; vegan cheese + vegan sauce ready.
- Halal‑friendly: Use halal chicken thigh; clarify that beef is conventional unless you choose halal beef too.
- Keep a simple allergen matrix posted inside the truck.
Packaging
- Sandwiches: deli wrap + foil half‑wrap, vented clamshell if needed.
- Bowls: 24–32 oz fiber bowl + leak‑resistant lid.
- Fries: boat trays; add a liner for loaded fries.
- Label stickers for rush times (initials + item code).
Prep List (example, 100 covers day)
- Turmeric rice: 18–20 lbs cooked (for ~60 bowls).
- Halal chicken thigh: 28–30 lbs raw (bowls + heroes + fries).
- Beef blend: 22–24 lbs raw.
- Mushrooms: 10–12 lbs mixed.
- Pickled red onion: 1 full cambro (2–3 liters).
- Sauces: 2 liters each.
- Hero rolls: 70–80, Slider buns for festivals: 120.
- Fries: 35–40 lbs.
Example Menu Board (ready to drop into your site/CMS)
CORNER HERO — Modern Bodega Classics
SANDWICHES (HERO)
Classic Chopped Cheese ………. 15
Halal Chicken Over Hero ……… 16
Mushroom “Chopped” (V) ………. 15
RICE BOWLS (GF BASE)
Street Cart Chicken …………. 16
OG Beef & Cheese ……………. 16
Market Veg (V) ……………… 15
LOADED FRIES
BX Chopped Fries ……………. 13
Garlic‑Herb Chicken Fries ……. 13
Crinkle Fries (side) ………… 6
DRINKS & SWEETS
Iced Tea • Lemonade …………. 4
Half & Half ………………… 4
Seltzer/Water ………………. 3
Cookie Bar …………………. 4
Make it a Combo (+fries+drink) .. +4
Add‑ons: Cheese +1 | Long hots +1.5 | Bacon +2 | Avocado +2
Where to run this in NYC (daypart ideas)
- Weekday lunch: Midtown East/West, Flatiron, FiDi, Downtown Brooklyn, Long Island City.
- Evenings: Williamsburg/Greenpoint/DUMBO breweries and waterfronts, Astoria/LIC after‑work spots.
- Weekends: Markets and community events; use the Festival Variant menu.
