The preparation method often determines more of your cost price than you think. By preparing smarter, using less energy and preventing waste, you can significantly lower the cost price of a dish without compromising quality. In this article, you'll learn which adjustments deliver the most savings.
Where's the profit in preparation methods?
The cost price of a dish consists of more than just ingredients. Energy, time, waste and yield play a major role. By adjusting your preparation method, you influence all these factors.
- Energy costs: Oven vs. grill vs. sous-vide
- Cutting loss: Whole fish vs. buying fillets
- Preparation time: Prep ahead vs. à la minute
- Waste: Mise-en-place vs. fresh preparation
Prep ahead vs. à la minute
Many dishes can be partially prepared without quality loss. This saves labor time during service and prevents stress-related mistakes.
💡 Example: Beef stew
À la minute preparation:
- Searing meat: 8 minutes per portion
- Cutting vegetables: 3 minutes per portion
- Simmering: 2.5 hours per portion
Prep ahead (10 portions at once):
- Searing meat: 20 minutes total
- Cutting vegetables: 15 minutes total
- Simmering: 2.5 hours for 10 portions
Time savings: 75% less labor costs per portion
Reducing energy costs
Different preparation methods consume different amounts of energy. A combi steamer is more efficient than a regular oven, sous-vide uses less energy than boiling.
💡 Example: Preparing salmon
Energy costs per 200g portion:
- Oven (180°C, 15 min): €0.45
- Combi steamer (steam, 12 min): €0.28
- Sous-vide (55°C, 45 min): €0.15
- Grill/plancha (6 min): €0.35
At 100 portions per week: €156 vs €78 per year difference
Optimizing cutting loss
By filleting, cutting and portioning yourself, you get better yield from your purchases. But this costs time. The trick is finding the right balance.
- Whole chicken vs. chicken breast: 40% cheaper, but 30 minutes extra work
- Whole salmon vs. fillet: 35% cheaper, but requires expertise
- Cutting vegetables yourself: 20% cheaper, but more prep time
⚠️ Watch out:
Always factor in labor costs. If your chef costs €25/hour and spends 30 minutes to save €5 on purchases, you're losing money.
Preventing waste from preparation
Some preparation methods lead to more waste than others. By limiting this, you improve your cost price without extra purchases.
💡 Example: Pasta carbonara
Traditional method (per 10 portions):
- Cooking pasta per portion: 5% waste from miscalculation
- Frying bacon per portion: 10% waste from burning
Batch method (10 portions ahead):
- Portioning and prepping pasta: 1% waste
- Bacon in large pan: 3% waste
Waste drops from 15% to 4% = €2.40 savings per 10 portions
Which method do you choose when?
The best preparation method depends on your situation. Small businesses have different priorities than busy restaurants.
- Small business (< 50 covers/evening): Focus on simplicity and low energy costs
- Busy business (> 100 covers/evening): Focus on prep ahead and speed
- Fine dining: Quality comes before cost savings
- Casual dining: Balance between quality and efficiency
Recalculating cost price
If you change your preparation method, you need to recalculate your cost price. Don't forget to include all factors.
New cost price = Ingredients + Energy + Labor + Waste
💡 Example: Preparing steak
Old method (grill):
- Steak: €8.50
- Energy: €0.35
- Labor (8 min): €3.30
- Waste (5%): €0.43
New method (sous-vide + searing):
- Steak: €8.50
- Energy: €0.20
- Labor (3 min service): €1.25
- Waste (1%): €0.09
Cost price drops from €12.58 to €10.04 = 20% savings
How do you adjust your preparation method? (step by step)
Analyze your current cost price
Calculate the full cost price of your dish: ingredients, energy, labor time and waste. Note how much time each step takes and where you have losses.
Identify improvement areas
Look at where the biggest costs are. Is it energy? Labor time? Waste? Focus first on the largest cost item, because that's where you'll find the most savings.
Test new preparation method
Try the new method with small quantities. Measure exactly the time, energy and waste. Calculate the new cost price and compare it with the old method.
Implement and monitor
Roll out the new method and keep a close eye on cost price and quality in the first few weeks. Adjust if needed and train your team in the new procedure.
✨ Pro tip
Start with your 3 best-selling dishes. If you save 10% cost price on those, you'll notice it directly in your monthly figures.
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 adjusting my preparation method?
That depends on your current method, but 10-25% cost price reduction is realistic. The biggest savings often come from reducing waste and using energy more efficiently.
Do I need to invest in new equipment for better preparation methods?
Not always. Often you can already save a lot by planning smarter and prepping ahead. Investing in equipment only makes sense if the payback period is shorter than 2 years.
How do I know if quality doesn't suffer?
Test new methods on a small scale first and ask guests for feedback. Some preparation methods like sous-vide can actually improve quality by giving you more control over temperature.
Which preparation method is the most energy-efficient?
Sous-vide, steaming and induction cooking are generally the most energy-efficient. Ovens and grills use a lot of energy. Combi steamers are somewhere in between but are versatile.
Can I do this if I only have one chef?
Yes, efficient preparation is especially important then. Focus on methods that save you time during service, such as prepping ahead and batch-cooking components.
📚 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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