Seasonal ingredients can significantly lower your cost price. But exactly how much do you save? And when is the switch worthwhile? By systematically calculating the cost price reduction, you'll see exactly which seasonal switches increase your profit.
Why seasonal ingredients are cheaper
Seasonal ingredients are cheaper because:
- No transport from distant countries
- High supply leads to lower prices
- No extra storage or greenhouse costs
- Suppliers have surpluses they want to get rid of
The difference can be 30-60%. Asparagus costs €8/kg in May, €18/kg in December.
Calculate your current cost price per dish
Before you can calculate what you save, you need to know what you're currently paying.
💡 Example:
Salad with tomatoes (winter):
- Tomatoes: 150g at €6/kg = €0.90
- Lettuce: 80g at €4/kg = €0.32
- Other ingredients: €2.50
Total cost price: €3.72
Add up all ingredients that you can replace with seasonal alternatives. Note the current prices per kilo and the quantity you use.
Find seasonal alternatives and their prices
Check with your supplier what's available in season and what it costs:
- Which vegetables are in season now?
- What do they cost per kilo?
- Can you use them in the same quantity?
- Do they fit your dish?
💡 Example:
Same salad in summer:
- Tomatoes: 150g at €2.50/kg = €0.38
- Lettuce: 80g at €2/kg = €0.16
- Other ingredients: €2.50
New cost price: €3.04
Calculate the cost price reduction
Now you can calculate the exact savings:
Formula:
Cost price reduction = Old cost price - New cost price
Savings percentage = (Cost price reduction / Old cost price) × 100
💡 Example:
Cost price reduction salad:
- Savings per portion: €3.72 - €3.04 = €0.68
- Percentage: (€0.68 / €3.72) × 100 = 18.3%
At 50 salads per week: €0.68 × 50 × 52 = €1,768 per year
Calculate the impact on an annual basis
You'll only see the real value when you calculate it for a whole year:
Formula:
Annual savings = Savings per portion × Number of portions per week × 52 weeks
⚠️ Note:
Only count weeks when the seasonal product is available. Asparagus is only available 12 weeks per year, not 52.
Create an overview of all your dishes that you can adapt. Add up all savings for the full picture.
Account for menu adjustments
Seasonal cooking sometimes means adjusting your menu:
- Developing new recipes takes time
- Guests need to get used to changes
- Not all seasonal products are equally good throughout the season
- You need to stay flexible if deliveries fall through
Factor this extra time and effort into your decision. But the cost savings are usually worth the trouble.
Tools to track seasonal prices
To do seasonal purchasing well, you need an overview of:
- Current purchase prices per supplier
- Cost prices of all your dishes
- Impact of price changes on your margin
With a system like KitchenNmbrs you can quickly calculate different ingredients and see which switch yields the most. You immediately see how a price change affects your food cost.
How do you calculate cost price reduction through seasonal ingredients?
Inventory current cost prices
Make a list of dishes you can adapt with seasonal ingredients. Add up all ingredient costs per dish that you can replace. Note the current price per kilo and the quantity you use per portion.
Check seasonal prices with suppliers
Ask your supplier about prices for seasonal alternatives. Pay attention to availability (how many weeks per year) and quality. Calculate what the same quantity would cost with the seasonal product.
Calculate savings and project them
Subtract the new cost price from the old cost price per portion. Multiply by number of portions per week and number of weeks the seasonal product is available. This gives you the total annual savings per dish.
✨ Pro tip
Check your 5 best-selling dishes first. If those can be done seasonally, you've already found 80% of your potential savings without overhauling your entire menu.
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
How much can I save by cooking seasonally?
That depends on your menu, but savings of 15-30% on ingredient costs are normal. For restaurants that use a lot of vegetables, this can save €5,000-€15,000 per year.
Do I need to adapt my entire menu for seasonal ingredients?
No, start with your best-selling dishes. If you find seasonal alternatives for those, you've already captured the biggest part of your savings.
How often should I recalculate my cost prices?
Check your cost prices every 4-6 weeks, especially if you work seasonally. Prices can change quickly as a season begins or ends.
What if guests don't get used to seasonal changes?
Keep a few fixed dishes on your menu and only switch the seasonal specials. Explain why you work seasonally - many guests appreciate the freshness and quality.
Can I plan seasonal prices in advance?
Yes, make an annual plan with your supplier. Many wholesalers can provide indicative prices for upcoming seasons, so you can plan your menu accordingly.
📚 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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