Cost of Ingredients

Hello Pizza Guys and Gals,
I’m new to California and wanted to see if anyone could shed some light on cost of ingredients
from a food distributor (commercial restaurant cost)…
I’m a former pizza restaurant owner but it was not in the U.S.
I’m in the process of preparing a biz plan but do not have any info. on prices to crunch numbers.
Not asking for hard numbers but possibly some ball park figures so I can put together a good estimate?
I have been trying to contact food distributors but a most are requiring a biz license etc. for them to
supply me with costs…so back to square one. Don’t have a restaurant but need to get numbers so that
I can try to open a restaurant…

For example: $16.00 for 50lb of flour
and so on for:

  1. Mozzarella Cheese (whole milk and part skim)
  2. Pepperoni
  3. Stanislaus Pizza Sauce
  4. Canned Jalapeno
  5. Dry Oregano/Basil
  6. Saf Instant Dry Yeast
  7. 35lb Oil for frying
  8. Parmesan Cheese

and anything else you may like to share.


You could go to a Restaurant Depot to price these items. You need a membership to purchase there but you can go in and walk the isles to price items.

mozzarella andywhere from 2.00-2.50 depending on what you are getting maybe even lower for some entry level stuff (that price is for whole pieces but the difference for pre shredded is negligible)
I pay $96 for 25 lbs pepperoni but my vendor has sugardale for 2.69/lb
I use full red which is a stanislaus product. its about 25 ish and i also use san marzano tomatoes that come in at 21.98
canned jalapenos run around 7 bucks a gallon
dried basil is 7.99 for 1.75 lbs
oregano is similar
yeast is cheap
18.99 for creamy fry oil
parm can be anywhere from 4.99/lb to 9/lb depending on what you get
i use imported romano in block form at 4.29/lb
imported parm regg is 8.99
ahhh heck here ya go