A chef who only cooks and an owner who only sees numbers is a recipe for problems. Miscommunication about costs, portions and quality causes frustration on both sides. You can work together as a team on profitable dishes.
Why chef and owner often clash
The chef wants the best for the guest. The owner wants to make profit. These goals seem contradictory, but they don't have to be.
⚠️ Note:
Many owners don't give their chef insight into the numbers. Then the chef can't understand why certain choices are necessary.
Make numbers transparent
Your chef doesn't need to become an accountant, but basic knowledge of food cost helps enormously. Explain what ingredients cost and why that matters.
💡 Example:
Your chef uses 250 grams of beef per portion, you calculate with 200 grams:
- Difference per portion: 50 grams × €32/kg = €1.60
- At 40 portions per week: €3,328 per year
- That's enough for an extra staff member
Show these numbers. Suddenly it becomes concrete.
Involve chef in cost price calculation
Go through the recipes together. Let the chef tell you what really goes in. Often there are ingredients you forget to include in the calculation.
- Olive oil for searing
- Butter on the plate
- Extra herbs for garnish
- Sauces that seem "free"
These small amounts add up. And your chef knows exactly what's being used.
Set goals together
Instead of "cook cheaper" you can say: "Can we get the food cost of this dish to 30% without losing quality?"
💡 Example:
Steak with food cost of 38% becomes 32% together:
- Portion from 220g to 200g (-€1.60)
- Cheaper garnish (-€0.80)
- Same taste, lower costs
Chef feels heard, you're happy with the margin.
Give your chef the right tools
A chef can't manage costs without seeing the numbers. From analyzing actual purchasing data across different restaurant types, I've seen how much easier collaboration becomes with proper systems. Tools like food cost calculators show directly what a dish costs when you adjust the portion.
This way your chef can experiment with recipes and immediately see the financial impact.
Celebrate successes together
When a dish is popular AND profitable, make that discussable. Show how well the collaboration works.
💡 Example:
"That new pasta of yours is doing great:"
- 28% food cost (below our target of 30%)
- Selling 35 portions per week
- Guests are giving compliments
This motivates you to look for solutions together more often.
Plan weekly check-ins
Discuss the numbers of the most popular dishes briefly each week. Not to settle accounts, but to adjust where needed.
- Which dishes sold well?
- Where did more ingredient go in than planned?
- Are there price changes from suppliers?
These conversations only need to take 15 minutes, but prevent big surprises.
How do you start this collaboration? (step by step)
Choose 3 popular dishes
Start small. Take your 3 best-selling dishes and calculate the exact cost price together. Have your chef list all ingredients, including the small things.
Show the numbers
Show what each dish yields. Not to judge, but to provide insight. "This dish has 35% food cost, which means we keep €X per portion."
Set a goal together
Ask: "Can we get this dish to 30% food cost without it tasting less good?" Brainstorm together about smaller portions, different garnish or cheaper ingredients.
✨ Pro tip
Schedule your first cost discussion within 48 hours of receiving positive guest feedback about a specific dish. This timing connects quality achievement with financial awareness naturally.
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
What if my chef isn't interested in numbers?
Start with the effect on the team. "If we make more profit, we can buy better ingredients and maybe hire an extra cook." Make it personally relevant.
How often should I discuss food cost with my chef?
Start with weekly, 15 minutes. Focus on the 5 most popular dishes. Once it becomes routine, you can reduce it to every 2 weeks.
What if my chef says quality is more important than costs?
He's right about that. Explain that the goal isn't to cook cheaper, but to cook smarter. Same quality, better margin.
Should my chef get access to all financial information?
No, only to the food cost of his dishes. He doesn't need to see your total profit or staff costs. Focus on what's relevant to his work.
How do I prevent cost price calculation from killing creativity?
Frame it as a creative challenge. "Can you make an amazing dish for a maximum of €8 in ingredients?" Many chefs find this actually inspiring.
What's the biggest mistake owners make during these conversations?
Focusing only on dishes that are losing money. Start with successes first, then tackle problem dishes. This keeps the conversation positive and productive.
How do I handle a chef who consistently goes over portion sizes?
Don't make it personal - focus on consistency for guests. Show them how a 200g steak sometimes becomes 250g, and guests notice these differences too.
📚 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.
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