Margins are the language of profit, but many chefs don't speak this language fluently. While you focus on euros and cents, your chef thinks in flavors and presentation. The magic happens when both perspectives unite through respectful dialogue about numbers.
Why margins matter to your chef
Your chef thinks in flavors, presentation, and quality. You think in euros and cents. Both are important, but without each other they don't work.
💡 Example:
Your chef makes a fantastic steak with truffle sauce. Guests love the dish. But the numbers:
- Selling price: €32.00 (€29.36 excl. VAT)
- Ingredient costs: €12.50
- Food cost: 42.6%
Problem: You're losing money on every plate that goes out.
If you only discuss this as "too expensive," your chef feels attacked. If you discuss it as "how can we make this dish profitable?", you work together on a solution.
The right timing for the conversation
Timing is everything. Don't discuss margins during the rush, not after a bad night, and not when your chef is stressed.
- Best moment: Quiet morning, before mise-en-place starts
- Frequency: Weekly short conversation (10 minutes)
- Focus: One or two dishes at a time
- Tone: Curious, not accusatory
How to open the conversation
Don't start with "the margins don't add up." That feels like criticism. Start with curiosity about the dish.
💡 Good opening:
"That pasta from yesterday was a hit again. I see we're selling a lot of it. Can you walk me through how you build it? I'd like to understand what goes into it."
⚠️ Watch out:
Never say "this dish is too expensive" or "you use too many ingredients." That feels like an attack on quality.
Explaining margins without bombarding with numbers
Chefs are visual people. Make margins visible with simple comparisons.
- The pizza comparison: "Of every euro that comes in, 35 cents goes to ingredients. The rest is for staff, rent, and profit."
- The portion comparison: "If we give 200 grams of steak instead of 250 grams, we keep €2.40 per plate for other costs."
- The day comparison: "If we use 50 grams less on 50 steaks, that saves €120 a day."
Looking for solutions together
The goal isn't to control your chef, but to work together to make profitable dishes without sacrificing quality. After managing kitchen operations for nearly a decade, I've learned that collaboration beats confrontation every time.
💡 Example conversation:
"That truffle pasta is really great. I just see that the truffle costs us €8 per plate. Can we look at whether we get the same effect with €6 of truffle? Or maybe bring the price up to €35?"
That way you stay positive about the dish, but you do discuss the numbers.
Making concrete agreements
End each conversation with clear agreements. Not vague, but concrete.
- Portion size: "We'll use 180 grams of fish per portion"
- Garnish: "Maximum €3 of garnish per plate"
- Special ingredients: "Truffle only on premium dishes"
- New dishes: "For new dishes, calculate the cost first"
⚠️ Watch out:
Make agreements together, don't impose them. Your chef needs to feel heard in the process.
Making margins visible in the kitchen
Many chefs work better with visual aids. Make the numbers visible without it feeling like control.
- Recipe cards: Put the cost price on every recipe card
- Color coding: Green for good margins, orange for points of attention
- Weekly overview: Show the top 5 best-selling dishes with margins
- Visible targets: "Target margin: 30%" on the bulletin board
Dealing with resistance
Not every chef is immediately enthusiastic about margins. That's normal. Quality often comes first in their thinking.
💡 If your chef says:
"I don't want to make compromises on quality for a few euros."
Then answer: "I don't want that either. But if we don't make a profit, we'll go bankrupt and won't be able to deliver quality anymore. Let's see how we can keep both."
Using digital tools
Apps can help make margins visible without your chef feeling controlled. Your chef sees the impact of adjustments directly.
- Automatically calculate cost price per dish
- See the effect of portion changes immediately
- Weekly margin overviews
- Calculate new dishes together
How do you have the margin conversation? (step by step)
Choose the right moment and dish
Schedule the conversation at a quiet moment, not during the rush. Start with one popular dish, not your entire menu.
Start with appreciation for the dish
Begin positively: "That pasta is really a hit with the guests." Show interest in how the dish is made before you get into numbers.
Explain the numbers without judgment
"I've calculated that the ingredients cost €8.50 on a selling price of €22. That's 42% food cost. Can you help me understand where those costs are?"
Look for solutions together
Ask: "How can we make this dish profitable without compromising quality?" Let your chef think along about alternatives or adjustments.
Make concrete agreements
End with clear agreements: "We'll use 150 grams of pasta per portion and €2 of garnish." Write this down and hang it in the kitchen.
✨ Pro tip
Track your 3 most popular dishes for 2 weeks before having any margin conversations. Having real sales data makes the discussion concrete rather than theoretical.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
What if my chef gets angry about margin conversations?
That's often from misunderstanding. Explain that it's not about control but about keeping the business healthy together. Without profit, there's no job for anyone.
How often should I discuss margins with my chef?
A weekly short conversation of 10 minutes works well. Not every day, but regularly enough to keep a grip on the numbers.
What if my chef says quality is more important than money?
Explain that both are important. Without profit, you won't be able to deliver quality later. It's about finding the balance, not sacrificing quality.
📚 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.
Calculate it yourself with KitchenNmbrs
All the formulas you learn here — KitchenNmbrs calculates them automatically. Enter your ingredients and instantly see your food cost, margin, and selling price. Try it free for 14 days.
Start free trial →