73% of restaurants that fail cite poor cost control as a primary factor. Two popular food cost tools take completely different approaches to solving this problem. Ratatool operates on ratio systems and automated ordering, while other platforms focus on precise per-dish calculations.
How Ratatool works with ratios
Ratatool uses a ratio system where you set percentages for different cost categories. You might specify that meat represents 40% of your total food cost, vegetables 25%, and so on.
💡 Example Ratatool ratio system:
Total food cost budget: €1000 per week
- Meat: 40% = €400
- Vegetables: 25% = €250
- Fish: 20% = €200
- Other: 15% = €150
You order according to these proportions, regardless of what you actually sell.
The upside? Budget control stays tight. The downside: individual dish costs remain invisible. If your ribeye starts eating into profits, you'll only spot it later in overall numbers.
Order forms in Ratatool
Ratatool generates order forms based on your ratios and expected revenue. The system automatically calculates how much of each product you need to order to stay within your budget percentages.
⚠️ Note:
Order forms only work well if your sales mix stays consistent. With seasonal fluctuations or popular new dishes, the calculation breaks down.
This approach works well for kitchens with fixed menus and predictable sales. But if you regularly run specials or operate seasonally, those ratios become unreliable fast.
How direct cost calculation works differently
Tools like KitchenNmbrs calculate cost per dish. You build each recipe with exact quantities and prices. The system immediately shows what each plate costs and your food cost percentage.
💡 Example direct costing approach:
Steak recipe:
- Entrecote 250g: €8.50
- Potatoes 200g: €0.40
- Vegetables 150g: €1.20
- Butter, herbs: €0.30
Cost per portion: €10.40
At €32 selling price: 35.4% food cost
The advantage: you immediately see which dishes drive profit. The disadvantage: entering each recipe takes more upfront time. Most kitchen managers discover too late that this initial investment saves hours of guesswork later.
Ratatool makes more sense for
Ratatool fits better with:
- Large kitchens with dozens of different dishes
- Stable menus without frequent changes
- Focus on budget control over individual costs
- Experienced chefs who can estimate food costs intuitively
The system targets professional kitchens that mainly want oversight at the category level.
Direct costing makes more sense for
Direct costing fits better with:
- Independent restaurants with 1-5 locations
- Changing menus or seasonal specials
- Direct insight into profitability per dish
- Entrepreneurs who want to control costs themselves
💡 Practical example:
You want to add a new dish:
With Ratatool: You estimate which category it falls into and hope it fits within the ratio.
With direct costing: You build the recipe and immediately see the exact cost and food cost percentage.
Price difference and accessibility
Ratatool operates as a professional system with service and implementation. Costs run higher and you often need training to use it effectively.
Direct costing tools get designed for immediate use without implementation. You can start today and see your first costs tomorrow.
⚠️ Note:
Both systems are tools. They don't automatically improve your costs. You still need to control purchasing and portioning.
The choice depends on your situation: do you want budget control at category level (Ratatool) or insight per dish (direct costing)?
Compare yourself?
Try KitchenNmbrs free for 7 days
Discover why hospitality entrepreneurs choose KitchenNmbrs. No credit card required.
Start free trial →How do you choose between a ratio system and cost per dish?
Analyze your menu stability
Do you have a fixed menu with few changes? Then a ratio system like Ratatool can work. Do you regularly swap dishes or have seasonal specials? Then cost per dish gives you more insight.
Determine your detail level needs
Do you mainly want to keep your total food cost under control? Ratios might be enough. Do you need to know which dishes are winners and losers? Then you need cost per dish.
Check your time and budget for implementation
Professional systems like Ratatool require more implementation time and costs. Apps like KitchenNmbrs you can use immediately, but you do need to enter each recipe.
✨ Pro tip
Compare your 3 highest-margin dishes over 14 days using both ratio estimates and exact recipe costing. You'll see which method reveals hidden profit leaks versus just tracking category budgets.
Was this article helpful?
Frequently asked questions
Can I use Ratatool and direct costing tools simultaneously?
Technically yes, but it creates confusion. You'd have two systems with different logic competing for attention. Choose one approach that matches your workflow and stick with it.
Are ratios less accurate than cost per dish calculations?
Ratios offer different accuracy - they provide averages across dish categories. Cost per dish shows actual costs of each individual plate. Both have their place depending on your management style.
What happens if my supplier raises prices mid-month?
With ratio systems you adjust budget percentages. With cost per dish you update ingredient prices in real-time. Both require manual adjustment, but per-dish systems show immediate impact on margins.
📚 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.
Compare for yourself — KitchenNmbrs vs. the rest
There are multiple food cost tools on the market. KitchenNmbrs stands out through simplicity, speed, and a complete HACCP package included. Test it free for 14 days and judge for yourself.
Start free trial →