Most chefs think complimentary amuses are just a nice touch that barely affects the bottom line. But these 'free' bites can silently drain thousands from your annual profit. Every amuse you send out costs money while generating zero revenue.
What is the impact of a complimentary amuse?
A complimentary amuse costs you money but doesn't increase your revenue. This means the amuse cost gets spread across your entire operation. Your average food cost per table climbs because you're spending more on ingredients without generating extra income.
? Example:
Restaurant with 100 covers per day, each table receives a complimentary amuse:
- Amuse cost: €1.20 per person
- Average check value: €35 per person (excl. VAT: €32.11)
- Extra costs per day: 100 × €1.20 = €120
- Revenue per day: 100 × €32.11 = €3,211
Food cost impact: €120 / €3,211 = 3.7% extra food cost
Calculate the cost of your amuse
Add up every ingredient that goes into the amuse. Don't skip the small stuff:
- Main ingredients (meat, fish, vegetables)
- Garnish and decoration
- Sauces and oils
- Dishware (if disposable)
- Bread or crackers as base
? Example amuse cost:
Salmon-avocado amuse per person:
- Smoked salmon (15g): €0.75
- Avocado (10g): €0.15
- Crème fraîche (5g): €0.08
- Dill and lemon: €0.05
- Blini (1 piece): €0.17
Total cost: €1.20 per amuse
Calculate the impact on your total food cost
Use this formula to determine how much your food cost rises due to complimentary amuses:
Extra food cost % = (Amuse costs per day / Total revenue per day excl. VAT) × 100
This gives you the percentage by which your food cost increases due to the complimentary amuse. It's the kind of thing you only learn after closing your first month at a loss - these hidden costs add up faster than you'd expect.
⚠️ Note:
Always calculate with your revenue excl. VAT. The revenue on your receipt is incl. 9% VAT. Divide by 1.09 to get the revenue excl. VAT.
Calculate annual impact
To see the annual impact, multiply your daily extra costs by your number of working days:
Annual impact = Extra costs per day × Number of working days per year
? Annual impact example:
Restaurant open 6 days a week, 50 weeks per year:
- Extra costs per day: €120
- Working days per year: 6 × 50 = 300 days
- Annual impact: €120 × 300 = €36,000
This is €36,000 less profit per year due to complimentary amuses
Alternatives to complimentary amuses
If the impact is too high, consider these alternatives:
- Create a cheaper amuse (vegetables instead of salmon, for example)
- Serve amuse only for special occasions
- Slightly increase menu prices to compensate for the amuse
- Replace amuse with complimentary bread and herb butter
Track it in your system
Register your amuse as a separate 'dish' in your cost system, even though you don't sell it. This way you see exactly what it costs and can track the impact. Food cost calculators help make these hidden costs visible.
How do you calculate the impact of complimentary amuses? (step by step)
Calculate the cost of your amuse
Add up all ingredients: main ingredient, garnish, sauces, dishware. Work out what one amuse costs in ingredients. Don't forget small items like oil, herbs or decoration.
Determine your daily amuse costs
Multiply the cost per amuse by your average number of covers per day. This gives you the total daily costs of all complimentary amuses combined.
Calculate the food cost impact
Divide your daily amuse costs by your daily revenue (excl. VAT) and multiply by 100. This percentage shows how much your food cost increases due to the complimentary amuses.
✨ Pro tip
Track your amuse portions over 2 weeks by weighing each component daily. You'll discover portion creep - that €1.20 amuse often becomes €1.60 when staff get generous with expensive ingredients.
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 the amuse in my food cost calculation?
What is an acceptable cost for a complimentary amuse?
Can I pass the amuse costs on in my menu prices?
How often should I recalculate the amuse costs?
What if my amuse impact is higher than 5% food cost?
Should I track amuse costs differently for lunch versus dinner service?
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.
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