Most restaurant owners think all ingredient pricing methods work the same – they don't. Random switching between per unit, per weight, and per portion creates chaos in your food cost calculations. Each method serves a specific purpose that matches how you actually use ingredients.
Why the right pricing method matters
You buy beef per kilo but serve it in 200-gram portions. You purchase eggs by the tray of 30 but use just 2 per dish. These purchasing versus usage gaps make food cost calculation complex.
The solution? Price ingredients exactly how you use them in the kitchen.
Per weight: for variable quantities
Use per weight (€/kg) for:
- Meat and fish (different portion sizes)
- Vegetables you cut (onion, carrot, bell pepper)
- Cheese (different amounts per dish)
- Herbs and spices (small, variable amounts)
💡 Example:
Beef tenderloin €45/kg. You make 3 dishes:
- Steak 200g: €45 × 0.2 = €9.00
- Carpaccio 80g: €45 × 0.08 = €3.60
- Steak tartare 120g: €45 × 0.12 = €5.40
Different portion sizes, same calculation method.
Per unit: for fixed quantities
Use per unit for:
- Eggs (always 1, 2, or 3 units)
- Rolls and buns
- Whole vegetables you don't cut (avocado, lemon)
- Packaged items (packet of herbs, can of tomatoes)
💡 Example:
Tray of 30 eggs for €4.50:
- Price per egg: €4.50 ÷ 30 = €0.15
- Omelet 3 eggs: 3 × €0.15 = €0.45
- Fried egg 1 unit: 1 × €0.15 = €0.15
Count units, skip the weighing.
Per portion: for prepared mixes
Use per portion for:
- Sauces you prepare in advance
- Marinades and dressings
- Complex garnishes
- Desserts you make in bulk
💡 Example:
Hollandaise sauce, batch for 20 portions:
- Butter €8, egg yolk €3, lemon €1 = €12 total
- Per portion: €12 ÷ 20 = €0.60
- Each asparagus with hollandaise: €0.60
Perfect for advance-prep items.
Combinations: mixing methods smartly
Most dishes combine different pricing methods. That works perfectly – just stay consistent per ingredient. Based on real restaurant P&L data, mixed-method costing actually improves accuracy compared to forcing everything into one approach.
💡 Example pasta carbonara:
- Pasta 100g × €2.50/kg = €0.25
- Bacon 40g × €12/kg = €0.48
- Egg 1 unit × €0.15 = €0.15
- Parmesan 15g × €24/kg = €0.36
- Cream per portion = €0.30
Total: €1.54 per portion
Practical tips for your system
Make it manageable:
- Use identical methods for similar ingredients
- Document your choice for each ingredient
- Update prices after supplier changes
- Test your system with 1-2 dishes first
⚠️ Watch out:
Pick one method per ingredient and maintain it. Switching between per kilo and per unit creates food cost chaos.
Digital vs manual tracking
Pen and paper or Excel gets messy fast. Different units, changing prices, constant conversions – mistakes happen.
Tools like KitchenNmbrs handle conversions automatically. Enter your purchase price (€45/kg), select your portion size (200g), get your food cost (€9.00).
This saves time and eliminates calculation errors that distort your food costs.
How do you choose the best pricing method? (step by step)
Analyze how you use the ingredient
Do you always use the same amount (per unit) or does it vary per dish (per weight)? Do you prepare it in bulk in advance (per portion)?
Choose the method that fits your usage
Variable amounts = per weight. Fixed quantities = per unit. Bulk preparation = per portion. Stay consistent per ingredient.
Test with your 3 most popular dishes
Calculate the food cost of your best-selling dishes using your chosen methods. If it gets too complicated, simplify your system.
✨ Pro tip
Focus on your 3 highest-cost ingredients over the next 2 weeks and nail down their pricing method. These ingredients drive 60-70% of your total food costs.
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
Can I mix different methods together?
Yes, you can combine different pricing methods per dish. But per ingredient you choose one method and stay consistent with it.
What if my supplier raises prices?
Update your purchase prices directly in your system. Whether you calculate per kilo, per unit, or per portion, your dish food costs will change automatically.
How do I handle cutting loss with per weight pricing?
Factor the cutting loss into your kilo price. Whole salmon €18/kg with 45% loss = €32.73/kg fillet price. Use that actual price in your calculation.
Isn't per portion too complicated for small businesses?
For simple dishes, yes. But for sauces you make in bulk it's actually easier. You calculate the cost per portion once and use that everywhere.
Do I have to price all ingredients the same way?
No, choose what makes sense per ingredient. Meat per weight, eggs per unit, sauces per portion. The goal is an accurate and workable system.
Should I recalculate portion costs when batch sizes change?
Absolutely. If you make hollandaise for 15 portions instead of 20, your per-portion cost increases from €0.60 to €0.80. Always adjust for actual batch yields.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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.
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