Free tastings can attract new customers, but they cost money. Many restaurant owners spend too much on samples without knowing if it pays off. Here's how to set a realistic budget for tastings that actually bring in customers.
First, calculate your cost per tasting
For smart budgeting, you need to know what each tasting costs you. Add up all costs:
- Ingredient costs per sample
- Packaging (containers, napkins, utensils)
- Staff (handing out, cleaning)
- Location costs (booth rental, permits)
? Example:
Tasting mini-quiches at a market:
- Ingredients per piece: €0.35
- Packaging: €0.15
- Staff 4 hours at €15: €60 (for 200 samples = €0.30/piece)
- Booth rental: €40 (for 200 samples = €0.20/piece)
Total cost per sample: €1.00
Determine your conversion rate and customer value
Not everyone who tastes becomes a customer. You need to know how many tastings you need for one new customer:
- Conversion rate: what % of tasters actually come to your business?
- Average customer value: how much does a new customer spend on average?
- Repeat frequency: do they come back?
? Example calculation:
Out of 100 tasters, 3 come to your restaurant (3% conversion):
- Cost of 100 samples: €100
- 3 new customers at €35 average spend: €105
- If they return 2x per year: €210 total value
ROI: €210 revenue - €100 costs = €110 profit
Set a maximum monthly budget
A safe rule is: spend a maximum of 3-5% of your marketing budget on tastings. For many small restaurants, that's €200-500 per month.
⚠️ Watch out:
Never go above your break-even point. If 1 new customer brings in €35, you can spend a maximum of €35 to acquire that customer.
Track your results by location
Not all tasting locations deliver the same results. Keep track of:
- Number of samples handed out
- Number of new customers (ask how they found you)
- Total costs per location
- Revenue from new customers in the following months
? Real-world example:
Results after 3 months of tastings:
- Downtown market: 5% conversion, break-even after 2 months
- Shopping mall: 1% conversion, unprofitable
- Business park: 8% conversion, highly profitable
Conclusion: stop at shopping mall, focus on business park
Seasons and timing
Your tasting budget can vary by season. This is a pattern we see repeatedly in restaurant financials - many restaurants spend more in spring (new customers looking for outdoor seating) and less in winter.
Plan your budget per quarter and adjust based on results. Start small and scale up what works.
Related articles
How do you set your tasting budget? (step by step)
Calculate cost per sample
Add up all costs: ingredients, packaging, staff, and location costs. Divide this by the number of samples to get the cost per piece.
Measure your conversion rate
Keep track of how many tasters actually become customers. Start with a small test of 100 samples and count how many people come to your business.
Calculate your break-even point
Divide your cost per sample by your conversion percentage. If 1 sample costs €1 and 3% become customers, then 1 new customer costs you €33.33.
Set a monthly budget
Reserve 3-5% of your marketing budget for tastings. Start conservatively and only increase if you see positive ROI.
✨ Pro tip
Calculate your break-even point before your first event: if your cost per acquisition is €25, you need at least a 4% conversion rate from 100 samples to stay profitable. Track this number religiously for the first 90 days.
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
How much should I spend on tastings per month?
How do I know if my tastings are paying off?
Where is the best place to hold tastings?
Should I do tastings year-round?
How do I prevent tastings from becoming too expensive?
What's the minimum sample size to test if a location works?
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
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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