What does it cost to make a ready meal?

Cost to make, ex-works $2.1280 per 400g chilled tray, at 10,000 units
Per 1,000 units$2127.99
Whole run$21279.94

This is a realistic mid-market estimate, not a quote. The same product at 5,000 units and at 50,000 units are different businesses — run size moves tolling more than any other line. Use it to sanity-check a quote, not to replace one.

Where the money goes

Ingredients $0.9513 45%Packaging $0.3800 18%Tolling $0.6400 30%Inbound freight $0.0290 1%Yield loss $0.1277 6%

The formulation

IngredientQtyPrice OveragePer unit
Protein 110 g/L $5.40/lb 5% $0.5500
Vegetables 140 g/L $1.30/lb 6% $0.1701
Carbohydrate base 120 g/L $0.72/lb 3% $0.0785
Sauce and seasoning 90 g/L $1.85/lb 4% $0.1527
Ingredients per unit $0.9513

What actually moves this number

  1. Hand assemblyMost ready meals are assembled by people. Labour is the dominant conversion cost and it does not fall much with volume.
  2. Chilled shelf lifeShort life means tight production windows, higher waste risk and a cold chain from the moment it leaves the line.
  3. Yield on fresh produceTrim and prep loss is real and recipe-specific. 94% is optimistic for some dishes.

What is not in here

  • Excludes cold chain distribution, significant and ongoing in this category.
  • Excludes shelf-life validation and microbiological testing.

Change the assumptions. Every figure above is an input, not a fact. Put your own supplier prices, your own pack size and your own run volume into the calculator and see what your product actually costs.

Open the calculator

Other products

A cost you worked out once is already out of date.

Supplier prices move, co-packers raise rates, and runs yield worse than planned. NextBatch derives cost per unit instead of storing it, so it moves on its own.

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