Know if my vegan or vegetarian

Quick answer

Plant-based dishes seem cheaper to make, but that's often a costly assumption. While traditional dishes rely on predictable protein costs, vegan alternatives can surprise you with premium ingredient prices.

Plant-based dishes seem cheaper to make, but that's often a costly assumption. While traditional dishes rely on predictable protein costs, vegan alternatives can surprise you with premium ingredient prices. Cashew cream, specialty oils, and meat substitutes frequently cost more than their conventional counterparts.

Why plant-based dishes can have different margins

Your vegan menu items don't follow the same cost patterns as regular dishes. Specialty ingredients and processing methods create unexpected price points you won't see coming.

⚠️ Watch out:

Vegan meat substitute often costs €12-18 per kilo, while chicken costs €6-8 per kilo. So your plant-based variant can be more expensive than the original.

The hidden costs of plant-based cooking

After managing kitchen operations for nearly a decade, I've seen restaurants get blindsided by these ingredient costs:

Cashews for sauces: €18-25 per kilo
Coconut milk: €3-4 per liter vs €1.20 for regular milk
Vegan cheese: €12-18 per kilo vs €8-12 for real cheese
Premium vegetables: organic or seasonal can be 30-50% more expensive
Specialty oils: sesame oil, walnut oil cost €8-15 per liter

? Example:

Vegan carbonara vs. classic carbonara:

Classic: bacon €2.10, cream €0.80, egg €0.30 = €3.20
Vegan: cashew cream €1.80, vegan bacon €2.40, nutritional yeast €0.50 = €4.70

The vegan version costs €1.50 more per portion

How to calculate the margin precisely

Each plant-based dish needs its own detailed cost breakdown. Don't assume anything - measure and price every single ingredient, including garnishes and seasonings.

Formula: Food cost % = (Ingredient costs / Selling price excl. VAT) × 100

? Example calculation:

Vegan burger for €18.50 (incl. 9% VAT):

Selling price excl. VAT: €18.50 / 1.09 = €16.97
Ingredients: beyond burger €3.20, bun €0.80, vegetables €1.10, sauce €0.60 = €5.70
Food cost: (€5.70 / €16.97) × 100 = 33.6%

That's comparable to a regular burger.

Compare systematically with your regular dishes

Build a side-by-side comparison of your top menu items and their plant-based versions. The numbers will tell you exactly where you stand:

Same food cost %: perfect, you're maintaining consistent margins
Higher food cost %: time to adjust pricing or find cheaper alternatives
Lower food cost %: you've got room to improve quality or boost profits

⚠️ Watch out:

Also factor in time. If you make cashew cream yourself, it costs labor time. Ready-made alternatives are more expensive but save time.

Pricing strategy for plant-based dishes

You've got three moves if your plant-based variant costs more to make:

Same price: accept thinner margins as an investment in new customers
Higher price: most diners will pay €1-2 extra for plant-based options
Cheaper ingredients: source alternatives or increase portion sizes to justify costs

? Example strategy:

Restaurant with 30% food cost target:

Regular pasta: €5.20 ingredients, €18.50 selling price = 30.7% food cost
Vegan pasta: €6.80 ingredients, €20.50 selling price = 36.2% food cost

Solution: raise price to €22.50 → 33.0% food cost

How do you compare the margins? (step by step)

List all ingredients and prices

Create a complete ingredient list for each plant-based variant. Include small things too like specialty oils, nuts and spices. Check current purchase prices with your supplier.

Calculate the cost price per portion

Add up all ingredient costs and divide by the number of portions. Don't forget to include cutting loss and waste. Also factor in preparation time if you make things yourself.

Compare the food cost percentages

Calculate for both the original and plant-based dish: (ingredient costs / selling price excl. VAT) × 100. If the difference is greater than 3-5%, consider a price adjustment.

✨ Pro tip

Track your 5 most popular vegan dishes weekly for the next 8 weeks - vegan ingredient prices swing more wildly than conventional ones, and your margins can disappear without warning. Set price alerts with suppliers to catch increases early.

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Frequently asked questions

Do I need to make my vegan dishes more expensive than the regular version?

Not necessarily. If your ingredients cost more, you can charge €1-2 extra (most customers accept this) or take a smaller margin to attract new diners. Test both approaches and see what works for your market.

Are plant-based ingredients always more expensive?

Basic ingredients like beans, grains, and vegetables are usually cheaper. But processed vegan products - think meat substitutes, dairy alternatives, and specialty sauces - typically cost significantly more than traditional versions.

How do I factor in labor time for homemade vegan sauces?

Calculate the extra prep time and multiply by your kitchen wage costs. A 15-minute cashew sauce with a chef earning €18/hour adds €4.50 per batch to your food costs.

What food cost percentage should I target for plant-based dishes?

Aim for the same 28-35% range as your regular menu items. If plant-based dishes consistently hit above 35%, either your ingredients are too pricey or you need to raise prices.

kennisbank.ingredients_in_article

Chicken kennisbank.ingredient_card_meta Cashews kennisbank.ingredient_card_meta Coconut kennisbank.ingredient_card_meta Walnut Oil kennisbank.ingredient_card_meta Sesame Oil 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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