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Part 1: Unit calculation – Cost of one Currywurst
| Item | Quantity / Unit | Price per Unit | Cost per Currywurst |
|---|---|---|---|
| Sausage (Bratwurst 150 g) | 1 piece | €0.60 | €0.60 |
| Curry sauce + ketchup | 40–50 g | €0.10 | €0.10 |
| Curry spices | 2 g | €0.02 | €0.02 |
| Bread roll or potatoes | 1 piece (optional) | €0.15 | €0.15 |
| Napkin / small tray | 1 | €0.05 | €0.05 |
| Cleaning / indirect overhead | Allocated per unit | €0.03 | €0.03 |
Total raw cost per Currywurst: €0.95
Part 2: Operating costs per unit (allocation of fixed costs)
| Item | Assumptions | Cost per Unit |
|---|---|---|
| Gas / electricity | €20 / day / 150 portions | ~€0.13 |
| Cleaning + waste etc. | €10 / day | ~€0.07 |
| Location rent / day | €120 / 150 portions | ~€0.80 |
| Staff wages | €12/h × 8 h = €96 / day | ~€0.64 |
| Additional consumables | Bags, extra packaging | ~€0.06 |
Total operating cost per unit: €1.70
Part 3: Sales price & profit
| Item | Value |
|---|---|
| Selling price / unit | €4.50 (typical price at events) |
| Total cost | €0.95 + €1.70 = €2.65 |
| Net profit / unit | €1.85 (≈ 41%) |
Part 4: Scenario – 8-hour event / 150 portions sold
| Item | Total Value |
|---|---|
| Total revenue | 150 × €4.50 = €675 |
| Total costs | 150 × €2.65 = €397.50 |
| Net profit | €277.50 |
Strategic notes:
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Selling accompanying drinks (cola, beer, etc.) can significantly boost total profit.
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Offering deals like “Menu: sausage + drink” for €6.50 increases the average revenue per customer.
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Securing a wholesale supplier for sausages at lower prices (€0.40–€0.55 per piece) further improves the profit margin.
The editorial team of this website strives to provide accurate information based on thorough research and multiple sources. However, errors or incomplete figures cannot be entirely ruled out. Please treat these calculations as an initial orientation and always consult tax advisors, event professionals or local authorities for binding and up-to-date information.
