A new dish can be a goldmine or a money pit. Many restaurant owners add dishes to their fixed menu without testing whether they're profitable. With a special, you test whether the dish appeals to customers AND makes money before you add it permanently.
Why test as a special first?
A special gives you room to make mistakes without damaging your reputation. You can adjust portion size, cooking method, and price without customers noticing.
- You test popularity without risk
- You can refine the food cost
- Your chef can perfect the preparation
- You see if it fits your target audience
The test criteria for a successful dish
A dish needs to score on three points to make your fixed menu:
💡 Example test criteria:
- Popularity: At least 15% of guests order it
- Food cost: Stay under 32%
- Operational: Chef can make it during busy service
1. Measure popularity
Track how many guests order the special compared to your total covers. If fewer than 10% order it, it's not catching on.
2. Check profitability
Calculate the exact food cost after a week. Add up all ingredients, including garnish and sauces. Divide this by your selling price excluding VAT.
⚠️ Important:
Always calculate with the price excluding VAT. At €26.00 including 9% VAT, that's €23.85. Many business owners forget this and think their food cost is lower.
3. Operational feasibility
Can your chef make the dish during the busiest evening? Does it require special ingredients that often run out? Does the preparation take too much time?
How long should you test before deciding?
Test for at least 2 weeks, but preferably 4 weeks. This way you capture different types of evenings and guests.
💡 Example test period:
- Week 1-2: Basic testing, adjust food cost
- Week 3-4: Refined version, final numbers
- Week 5: Make decision
What do you do with the test results?
After your test period, you have three options:
Option 1: Add to fixed menu
- Popularity above 15%
- Food cost under 32%
- Operationally feasible
Option 2: Adjust and test again
- Popularity good, but food cost too high
- Taste good, but too complicated to make
- Portion too large or too small
Option 3: Remove permanently
- Popularity under 10%
- Food cost can't get under 35%
- Too many complaints or returns
How do you record the test results?
Track daily:
- Number of portions sold
- Exact ingredient costs per portion
- Preparation time
- Feedback from guests and staff
💡 Example calculation after 2 weeks:
- Sold: 45 portions out of 280 covers = 16% popularity ✓
- Food cost: €7.20 on €24.00 excl. VAT = 30% food cost ✓
- Preparation time: 8 minutes (feasible) ✓
Decision: Add to fixed menu
With an app like KitchenNmbrs, you can track these numbers automatically and see right away if a special is profitable enough to become permanent.
How do you test a new dish as a special?
Calculate the food cost and set a test price
Add up all ingredient costs and calculate your food cost percentage. Set the price so you stay under 32% food cost. This is your starting price for the test.
Test for 2-4 weeks and record daily
Track how many portions you sell, what the exact costs are, and how long preparation takes. Also note feedback from guests and the kitchen.
Evaluate popularity, profitability, and feasibility
If more than 15% of your guests order it, food cost stays under 32%, and it's operationally feasible, you can add it to your fixed menu.
✨ Pro tip
Always test new dishes on quieter evenings. That way your chef has time to perfect the preparation before it gets busy.
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 long should I test a special before deciding?
At least 2 weeks, but preferably 4 weeks. This way you capture different types of evenings and get reliable numbers on popularity and profitability.
What's good popularity for a special to add it to the fixed menu?
If more than 15% of your guests order the special, it's doing well. Under 10% means it's not interesting enough for your target audience.
Can the food cost of a special be higher than fixed menu items?
Yes, for a special you can go up to 35% because you sell less of it. For your fixed menu, you prefer to stay under 32% to ensure profitability.
What if a special is popular but not profitable?
You have two options: raise the price or lower the food cost by using cheaper ingredients or smaller portions. Test again before adding it to the fixed menu.
Can I test multiple specials at the same time?
Better not. Test one special at a time so you get clear numbers. With multiple specials, you won't know which one performs well or poorly.
Should I announce a special or just offer it?
Announce it as a special so guests know it's temporary. This creates urgency and makes it easier to measure the response.
📚 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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