Supplier price changes can be a nightmare. While some restaurants panic and make hasty decisions, smart operators prepare systematically and stay calm. You can transform this stressful process into a manageable routine with the right approach.
Create a price change protocol
Most stress comes from unprepared reactions. With a fixed protocol, you know exactly what to do when your supplier calls with new prices.
? Example protocol:
- Supplier increases beef from €18 to €22 per kilo
- Check which dishes are affected (steak, stew, tartare)
- Calculate new food cost per dish
- Determine new menu price or accept higher food cost
- Communicate change to team within 24 hours
Calculate the impact before you decide
Not every price increase needs to go straight to your menu. First calculate what it actually costs.
? Example calculation:
Steak at €32 (incl. VAT) with 200g meat:
- Old meat costs: €18/kg = €3.60 per portion
- New meat costs: €22/kg = €4.40 per portion
- Difference: €0.80 per steak
- At 20 steaks per week: €832 per year extra
Can you absorb this or do you need to raise your price?
Use the 3-month rule
Check your purchase prices every 3 months systematically. This way you avoid sudden shocks and can spread changes throughout the year. I've seen restaurants lose €200-400 monthly because they didn't catch gradual price creep from suppliers - a mistake that compounds quickly.
- January: check meat and fish prices
- April: check vegetables and dairy
- July: check dry goods and spices
- October: check seasonal products
⚠️ Note:
Don't wait for your supplier to call. Proactively ask about upcoming price changes, especially in January and September.
Communicate clearly to your team
Your team needs to know why prices are changing. Explain what's happening and why, so they can inform guests correctly.
? Example team communication:
"From Monday, the steak costs €34 instead of €32. Our meat supplier raised their prices by 20% due to rising feed costs. If guests ask: we're keeping our quality the same, but purchasing is getting more expensive."
Use digital tools
Manually recalculating all recipes takes hours. With tools like KitchenNmbrs, you adjust one ingredient price and immediately see the impact on all dishes.
- Central ingredient database: change one price, update all recipes
- Automatic food cost recalculation
- Overview of all affected dishes in one screen
- Automatically calculate new selling prices
Plan your menu updates smartly
Don't change your menu every month. Guests get used to prices and get annoyed by constant changes.
⚠️ Note:
Change menu prices a maximum of 2x per year. You can often absorb small cost increases by adjusting portions slightly or using cheaper garnishes.
Related articles
How do you implement a price change stress-free?
Calculate the real impact
Determine which dishes are affected and how much extra cost this means per portion. Multiply by your weekly sales to see the annual impact.
Determine your strategy per dish
Small increases you can absorb, large increases need to go to your menu price. Use 35% food cost as your maximum limit.
Communicate proactively
Inform your team before guests notice. Explain why prices are rising and train them in answering questions about it.
✨ Pro tip
Set calendar reminders every 8 weeks to call your top 3 suppliers for upcoming price changes. This proactive approach prevents 90% of pricing surprises.
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
How often can I adjust my menu prices?
Do I need to pass on every price increase to guests?
How do I explain price increases to guests?
Can I prevent price changes by switching suppliers?
Should I negotiate with suppliers about price increases?
What if multiple ingredients increase at once?
How do I handle seasonal price fluctuations?
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.
kennisbank.more_in_category
Related questions
Explore more topics
Ready to get control of your food cost?
Thousands of hospitality professionals use KitchenNmbrs to protect their margins. No Excel, no paper — just one smart platform. Start your free trial today.
Start free trial →