Price for a tasting platter with

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Picture this: a customer orders your signature tasting platter, and you wonder if you're actually making money on it. Multiple ingredients in small quantities, varying prep times, and complex assembly make pricing these platters challenging.

Picture this: a customer orders your signature tasting platter, and you wonder if you're actually making money on it. Multiple ingredients in small quantities, varying prep times, and complex assembly make pricing these platters challenging. But there's a systematic way to ensure profitability.

Gather all ingredients and quantities

Start with a complete list of everything that goes on the platter. Write down the exact quantity per item. Many entrepreneurs forget small things like olive oil, spices or garnish.

? Example tasting platter:

3 slices of salami (30g): €1.20
2 pieces of cheese (40g): €1.80
5 olives: €0.60
1 scoop of tapenade (20g): €0.40
3 crackers: €0.30
Garnish (arugula, cherry tomatoes): €0.50

Total ingredient costs: €4.80

Calculate labor costs per platter

A tasting platter takes time to assemble. Calculate how much time you spend putting together one platter, including garnishing and presentation.

⚠️ Note:

Many operators underestimate assembly time. A well-presented platter easily takes 5-8 minutes per piece.

Calculate using your hourly rate for kitchen labor. Standard is €15-20 per hour including employer contributions.

Time per platter: 6 minutes
Kitchen hourly rate: €18/hour
Labor costs: (6/60) × €18 = €1.80 per platter

Calculate the minimum selling price

Add ingredient and labor costs together. These are your direct costs. For a healthy margin, calculate with 65-70% total costs (food + labor + overhead).

? Minimum price calculation:

Direct costs: €4.80 + €1.80 = €6.60

At 65% total costs: €6.60 / 0.65 = €10.15 excl. VAT

Minimum menu price: €10.15 × 1.09 = €11.06 incl. VAT

Compare with market prices

Check what similar establishments charge for tasting platters. Is your calculated price far above the market? Then you need to look at cheaper ingredients or smaller portions.

From tracking this across dozens of restaurants, here are typical price ranges:

Café/bistro: €8-12
Restaurant: €12-18
Wine bar: €14-20

Optimize your composition

If your price turns out too high, adjust your composition. Replace expensive ingredients with cheaper alternatives or reduce the portions.

? Optimization example:

Too expensive: 3 slices of salami (€1.20)

Replace with: 2 slices of salami + 1 slice of chorizo (€0.90)

Savings: €0.30 per platter

Other optimizations:

Use seasonal ingredients (cheaper)
Make your own tapenade instead of store-bought
Buy cheese by the whole piece instead of pre-packaged

How do you calculate the price of a tasting platter?

Create an ingredient list with exact quantities

Write down everything that goes on the platter, including garnish, oil and spices. Weigh or measure the exact quantity per item and calculate the costs per platter.

Calculate labor costs for assembly

Measure how much time it takes to assemble one platter. Multiply this by your hourly rate for kitchen labor (€15-20/hour including employer contributions).

Calculate minimum selling price

Add ingredient and labor costs together. Divide by 0.65 for 65% total costs. Multiply by 1.09 for 9% VAT to get your minimum menu price.

✨ Pro tip

Track your actual assembly time for 10 platters over the next week, then average it out. Most operators underestimate by 2-3 minutes per platter, which directly impacts profitability.

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 include shopping time in the price?

No, shopping time is usually calculated as overhead. Focus on the direct prep time for assembling the platter.

How often should I adjust my tasting platter prices?

Check every 3 months whether your purchasing prices still add up. Especially cheese and meat products can increase significantly in price.

Can I offer different sizes?

Yes, create a small platter for 1-2 people and a large one for 3-4 people. The cost per person usually decreases with larger platters.

What if my calculated price is too high for my target audience?

Adjust your composition: fewer expensive ingredients, smaller portions, or replace premium products with cheaper alternatives.

How do I make sure each platter looks the same?

Take a photo of the ideal platter and hang it in the kitchen. Note exact quantities per ingredient so everyone assembles it the same way.

Should I charge more for custom dietary modifications?

Yes, gluten-free crackers or vegan cheese alternatives typically cost 20-30% more. Add €1-2 to cover the premium ingredient costs and extra handling time.

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Olives kennisbank.ingredient_card_meta

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

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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