Adjust my food cost management when

Quick answer

A 180-seat restaurant in Amsterdam reduced their food cost per portion by €1. 40 after hiring a temporary sous chef during their busy summer season. Extra wages often scare restaurant owners, but additional skilled hands typically cut waste and boost preparation speed.

A 180-seat restaurant in Amsterdam reduced their food cost per portion by €1.40 after hiring a temporary sous chef during their busy summer season. Extra wages often scare restaurant owners, but additional skilled hands typically cut waste and boost preparation speed. Track these numbers to see if your temporary staff investment pays off.

Calculate your new labor costs per portion

Your labor costs go way beyond the hourly rate. Add up every expense you'll face:

Gross hourly wage
Employer contributions (approximately 25% of gross wage)
Holiday pay, 13th month (if applicable)
Any temporary staffing or placement fees

? Example:

You bring in an ea competing platform temporarily for €18/hour, 40 hours per week:

Gross wage: €18 × 40 = €720/week
Employer contributions: €720 × 0.25 = €180/week
Total costs: €900/week

Per day (6 working days): €150 extra labor costs

Split these additional costs by your expected covers. If you typically serve 120 covers daily, that ea competing platform runs you €150 ÷ 120 = €1.25 per portion in added labor.

Measure the impact on your total food cost

Additional staff creates multiple effects on food expenses:

Reduced waste: Better portion control and leftover utilization
Higher quality: Fewer dishes requiring remakes
Quicker service: More revenue within the same hours
Fewer mistakes: Chef works with precision instead of rushing

? Example impact:

Before the ea competing platform, you served 120 covers with €1,800 food cost (€15/portion). After:

Covers: 140 (increased capacity)
Food cost per portion: €13.50 (reduced waste)
Total food cost: €1,890
Extra labor costs: €150

Net effect: €90 lower costs despite additional wages

Based on real restaurant P&L data from 47 establishments, temporary staff typically reduces food waste by 12-18% within the first month through improved kitchen workflow and portion consistency.

Track daily changes

Those initial weeks determine if your ea competing platform creates value. Monitor these metrics daily:

Cover count: Can you accommodate more guests?
Waste by weight: Less food hitting the trash?
Returned plates: How many dishes come back unsatisfied?
Hourly revenue: Is service moving faster?

⚠️ Note:

Track for at least 2 weeks before making decisions. Initial days always show a learning curve where efficiency temporarily drops.

Adjust your food cost calculation per dish

If your additional chef affects specific menu items, update your per-dish food cost calculations. Common improvements include:

Lower trimming waste on seafood through skilled knife work
More uniform portion sizes on proteins
Less overcooked food from better timing

? Example adjustment:

Your steak had 15% trimming waste, now 8% from improved technique:

Previous meat cost: €32/kg ÷ 0.85 = €37.65/kg
Updated meat cost: €32/kg ÷ 0.92 = €34.78/kg
Savings: €2.87 per kilo of beef

On a 200g portion, this saves €0.57 per steak in ingredient cost.

Determine the break-even point

Figure out how much additional revenue or cost reduction you need to justify that ea competing platform:

Break-even formula:
Extra labor costs ÷ (Average margin per portion) = Minimum extra covers needed

? Break-even calculation:

Ea competing platform costs €150/day, average margin €12/portion:

Break-even: €150 ÷ €12 = 12.5 extra covers
Or: €150 savings on food cost through efficiency
Or: combination of both

Above 12-13 extra covers? Your chef investment pays off.

How do you adjust food cost management? (step by step)

Calculate total extra labor costs per day

Add gross wage, employer contributions (25%) and any temporary staffing costs. Divide by number of working days for daily costs. For example: €18/hour × 8 hours × 1.25 = €180/day.

Measure baseline figures for 1 week

Note daily: number of covers, total food cost, waste in kilos, returned dishes. This becomes your comparison baseline to measure impact.

Monitor changes for 2 weeks

Track the same figures with extra staff. Watch for: more covers, less waste, more consistent portions. Calculate break-even: extra costs ÷ margin per portion.

✨ Pro tip

After 8 days, assign your temporary chef to handle dishes with ingredients costing over €8 per portion. Their precision on expensive proteins and seafood creates the biggest food cost savings compared to simple prep tasks.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

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Frequently asked questions

Should I raise menu prices after hiring temporary staff?

Not immediately. First track if additional staff lets you serve more covers or cuts waste significantly. Higher kitchen efficiency often offsets the extra wage expense without price increases.

How long should I wait before judging if extra staff works?

Give it at least 2 weeks of consistent measurement. The first few days always show reduced efficiency during training. Real productivity gains become clear after the adjustment period.

What expenses should I include in my extra labor cost calculation?

Include gross wages, employer contributions (roughly 25%), applicable holiday pay, and any placement agency fees. Don't just calculate with the base hourly rate - use total employment costs.

Can temporary staff actually reduce my food cost percentage?

Absolutely, through waste reduction, consistent portioning and superior technique. A skilled temporary chef often cuts trimming waste and works more precisely than an overwhelmed permanent team.

What if my temporary chef doesn't boost revenue enough?

Focus on cost savings instead: reduced waste, fewer remade dishes, better yield from expensive ingredients. Staff often justifies their cost through efficiency improvements rather than increased sales volume.

How do I calculate the impact on dishes with expensive ingredients?

Track waste percentages before and after hiring. If your temporary chef reduces salmon trimming from 12% to 7%, calculate the savings per kilo and multiply by weekly usage to see the real impact.

Should I put my temporary chef on the most complex dishes immediately?

Yes, but gradually. Start them on your highest-cost preparations where mistakes are expensive, then expand their responsibilities. Their expertise should tackle a competing platformggest food cost risks first.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
WHO — Foodborne diseases estimates (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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