A seasonal menu can significantly lower your food cost because you use ingredients when they're cheapest. Many restaurant owners think a fixed menu is easier, but miss out on hundreds of euros in savings per month. In this article you'll learn step-by-step how to calculate what a seasonal menu can bring you.
Why a seasonal menu saves money
Ingredient prices fluctuate enormously throughout the year. Asparagus costs €4 per kilo in May, €18 in December. Pumpkin costs €1.50 per kilo in October, €8 in June. By adjusting your menu to the seasons, you ride the wave of the lowest prices.
💡 Example seasonal differences:
- Asparagus: €4/kg (May) vs €18/kg (December)
- Zucchini: €2/kg (summer) vs €8/kg (winter)
- Strawberries: €3/kg (June) vs €12/kg (January)
- Pumpkin: €1.50/kg (October) vs €8/kg (June)
Difference: 300-400% price variation per season
Calculate your current food cost per season
Take your 5 best-selling dishes and calculate the ingredient costs per month. Pay special attention to vegetables, fruit and fish - those fluctuate the most. Meat is more stable, but you'll still see seasonal differences of 10-20%.
⚠️ Watch out:
Check your supplier invoices from the past 12 months. Many entrepreneurs think prices are stable, but only then see how much they actually fluctuate.
Calculate the potential savings
The formula is simple: (Current food cost - Seasonal food cost) × Number of portions × 12 months. But you need to realistically estimate how much you can actually save without losing your concept.
💡 Calculation example bistro:
Restaurant with 200 covers/week, 50 weeks/year:
- Current average food cost: 32%
- Seasonal menu food cost: 28% (4% savings)
- Average bill: €28 excl. VAT
- Savings per cover: €28 × 0.04 = €1.12
Annual savings: €1.12 × 200 × 50 = €11,200
Realistic savings expectations
Not every dish can be made seasonal. Your signature steak dish will probably stay the same. So calculate with 60-70% of your menu that you can make seasonal.
- Conservative: 2-3% food cost savings on annual basis
- Average: 4-5% food cost savings on annual basis
- Optimal: 6-8% food cost savings on annual basis
Extra costs of seasonal menus
A seasonal menu also brings costs that you need to factor into your calculation:
- Reprint menus: 4× per year, approximately €200-500 each time
- Staff training: Explaining new dishes, time = money
- Recipe development: Chef's time for new dishes
- Marketing: Promoting new dishes
💡 Cost-benefit example:
Bistro with €300,000 annual revenue:
- Food cost savings: 4% = €12,000/year
- Extra menu printing costs: €1,500/year
- Extra chef time: €2,000/year
Net savings: €8,500/year
How to approach it practically
Start small. Don't change your entire menu at once, but introduce 2-3 seasonal dishes alongside your fixed menu. This way you test how your guests react and learn the logistics.
Keep track of which seasonal ingredients save the most. Often these are vegetables and fruit, less often meat and fish. Use a system like KitchenNmbrs to track your ingredient prices per season, so you can see exactly when to switch.
How do you calculate seasonal savings? (step by step)
Analyze your current ingredient costs
Get your supplier invoices from the past 12 months. Note the prices per month of your main ingredients, especially vegetables, fruit and fish. These fluctuate the most throughout the year.
Calculate food cost per season
Take your 5 best-selling dishes and calculate the food cost for each season using the actual ingredient prices. Use the lowest prices per season for your optimal scenario.
Calculate the annual savings
Multiply the difference in food cost per portion by your number of covers per year. Subtract the extra costs (menus, training) to get your net savings.
✨ Pro tip
Don't just track the lowest price, but also the period when an ingredient is cheapest. Asparagus is often already cheap in April, not just in May. This way you can switch earlier and benefit longer.
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 realistically save with a seasonal menu?
On average 3-5% of your total food cost, which for a restaurant with €300,000 revenue means approximately €8,000-€12,000 per year. This depends on how much of your menu you can make seasonal.
Which ingredients save the most per season?
Vegetables and fruit have the biggest price fluctuations. Asparagus, zucchini, strawberries and pumpkin can be 300-400% more expensive outside the season. Meat and dairy fluctuate less, about 10-20%.
How often should I adjust my menu for optimal savings?
4 times per year (per season) is optimal, but start with 2 times per year (summer/winter menu). This already gives 70-80% of the possible savings without too much hassle.
What are the biggest pitfalls with seasonal menus?
Changing too many dishes at once, which confuses your staff and guests. Start with 2-3 seasonal dishes alongside your fixed menu to make the transition smooth.
How do I track seasonal prices without Excel chaos?
Use a system that automatically tracks ingredient prices per supplier and date. This way you can see directly when an ingredient becomes cheaper and adjust 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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