Calculating a three-course menu is more complex than a single dish, but with the right approach you'll get precise insight into your costs. Many restaurants estimate this ...
Picture this: you're pricing a new three-course menu and realize it's far more complex than calculating a single dish. Each course interacts with the others through shared ingredients, portion adjustments, and hidden extras like bread service. Most restaurants estimate these costs and unknowingly lose profits every service.
Why a three-course menu is different
With a three-course menu you don't just add three dishes together. You need to account for:
- Different portion sizes per course
- Shared ingredients between courses
- Bread, amuse, petit fours
- Special garnishes and sauces
⚠️ Note:
Don't forget the 'invisible' costs like olive oil for the bread, butter on the plate and decoration. These small amounts add up quickly.
The complete cost price calculation
For each three-course menu you calculate:
- Starter: all ingredients including garnish
- Main course: meat/fish, side dishes, sauces
- Dessert: base + decoration + any coulis
- Extras: bread, butter, amuse, petit fours
💡 Example three-course menu:
Menu 'Season' - €45.00 (incl. 9% VAT)
- Starter (carpaccio): €3.20
- Main course (steak): €8.40
- Dessert (chocolate mousse): €2.10
- Bread and butter: €0.85
- Amuse (soup): €1.15
Total cost price: €15.70
Calculate food cost percentage
For food cost you always calculate with the price excluding VAT:
Formula: (Total cost price / Selling price excl. VAT) × 100
💡 Calculation example:
Menu €45.00 incl. VAT, cost price €15.70
- Price excl. VAT: €45.00 / 1.09 = €41.28
- Food cost: (€15.70 / €41.28) × 100 = 38.0%
This is on the high side for a three-course menu. Aim for 30-35%.
Common cost traps
With three-course menus, these costs often 'fly under the radar'. I've seen this mistake cost the average restaurant EUR 200-400 per month:
- Bread per person: often €0.50-€1.00 extra
- Butter portions: 15-20 grams per person
- Olive oil and balsamic: for the bread
- Decoration and microgreens: seems little, costs a lot
- Special salt and pepper: Maldon, pink peppercorn
💡 Hidden costs example:
Per three-course menu often adds up to:
- Bread and butter: €0.85
- Olive oil (15ml): €0.12
- Microgreens decoration: €0.45
- Sea salt and pepper: €0.08
Extra costs: €1.50 per menu
Profit margin and pricing
For three-course menus a different margin applies than for individual dishes:
- Standard food cost: 28-35% (lower than individual dishes)
- Minimum margin: 65% to cover fixed costs
- Target margin: 70-72% for healthy profit
With a desired food cost of 30% and cost price of €15.70:
Minimum selling price excl. VAT: €15.70 / 0.30 = €52.33
Menu price incl. VAT: €52.33 × 1.09 = €57.04
⚠️ Note:
A three-course menu has more fixed costs (longer table occupancy, more tableware, more staff). Therefore calculate with a lower food cost than with individual dishes.
How do you calculate the cost price of a three-course menu?
Calculate each course separately
Make a list of all ingredients per course including garnish, sauces and decoration. Add up the costs per course and don't forget small ingredients like herbs and oil.
Add up the extras
Calculate what bread, butter, amuse, petit fours and other additional items cost per person. These 'invisible' costs often make up 10-15% of your total cost price.
Calculate the total cost price
Add all courses and extras together. This is your total cost price per three-course menu. Check that you haven't forgotten anything by going through the list one more time.
Determine your food cost percentage
Divide your total cost price by your selling price excluding VAT and multiply by 100. For three-course menus you aim for 28-35% food cost.
✨ Pro tip
Recalculate your 3 most popular menus every 6 weeks during peak season. Ingredient prices fluctuate faster than you think, and a 2% cost increase across your top sellers can slash monthly profits by €300-500.
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
Should I include bread and butter in the cost price?
Yes, absolutely. Bread and butter often cost €0.50-€1.00 per person. At 100 menus per week that's €2,600 per year in 'forgotten' costs.
What is a normal food cost for a three-course menu?
For three-course menus the food cost is usually between 28-35%. This is lower than individual dishes because you have more volume and can purchase more efficiently.
How do I account for shared ingredients between courses?
Calculate per course how much of each ingredient you use. If you use parsley in both starter and main course, divide the costs proportionally to usage.
📚 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 →