Food cost data is your compass for efficiency. Many restaurant owners only look at total revenue, but miss where their profit is leaking. By analyzing the right food cost figures monthly, you actively steer toward profitability and prevent small leaks from becoming big holes.
Which food cost data should you check monthly?
To steer effectively, you need three key figures that you analyze every month:
- Food cost percentage per dish - shows which dishes are becoming too expensive
- Total food cost of your entire menu - gives you the overall picture
- Cost per cover - shows whether your efficiency is improving
💡 Example monthly analysis:
Restaurant with 1,200 covers in March:
- Total ingredient costs: €12,600
- Total revenue excl. VAT: €36,700
- Food cost March: 34.3%
- Cost per cover: €10.50
Compare this with February: was it 32.1%? Then your costs are rising.
How do you spot efficiency problems in your data?
Look for these signals that point to declining efficiency:
- Rising food cost at the same prices - suppliers increased their prices
- Higher cost per cover - larger portions or more waste
- Big differences between dishes - some dishes are far too expensive
⚠️ Watch out:
A food cost rising from 30% to 35% seems small, but at €500,000 annual revenue it costs you an extra €25,000. That's more than a month's salary for your chef.
What actions can you take based on your data?
If your food cost data shows problems, you have several options:
- Adjust menu price - raise the price of expensive dishes
- Reduce portion size - 20 grams less meat saves about €2 per plate
- Alternative ingredients - find cheaper suppliers or substitutes
- Remove dish from menu - stop selling loss-making dishes
💡 Example action plan:
Your salmon fillet has 38% food cost (too high). Options:
- Raise price from €28 to €32: food cost becomes 32%
- Reduce portion from 200g to 180g: food cost becomes 34%
- Cheaper supplier: from €24/kg to €21/kg = 30% food cost
Choose the option that fits your concept and guests.
How often should you adjust?
Monthly analysis is sufficient for most restaurants. Measuring too often creates stress, measuring too infrequently lets problems grow too large.
- Monthly: complete food cost analysis of all dishes
- Weekly: check your 5 best-selling dishes
- Daily: watch for waste and portion size
With a system like KitchenNmbrs you see these figures automatically, without having to calculate yourself. That makes monthly steering much easier.
How do you set up monthly food cost analysis? (step by step)
Gather your basic data
Record for each month: total ingredient costs, total revenue excl. VAT, and number of covers sold. Get these figures from your POS system and supplier invoices.
Calculate your key figures
Food cost percentage = (ingredient costs / revenue excl. VAT) × 100. Cost per cover = total ingredient costs / number of covers. Compare these with the previous month.
Analyze per dish
Check the food cost of your 10 best-selling dishes. Which ones are above 35%? Those probably cost you money and need action.
Create an action plan
For each problematic dish: raise the price, reduce the portion, or find cheaper ingredients. Choose one action per dish and execute it next month.
✨ Pro tip
Check your 5 best-selling dishes every month. If those are good on food cost, you have 80% of your profit under control.
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 is a normal food cost for a restaurant?
A typical food cost is between 28% and 35%. Fine dining often sits around 30-32%, casual dining around 28-35%. Above 35% you're probably losing money on your dishes.
How often should I update my food costs?
Monthly analysis is sufficient for most restaurants. Update your food costs immediately if suppliers raise their prices, otherwise you'll lose money without noticing.
What if my food cost suddenly rises?
First check if suppliers have raised prices. Then look at portion size and waste. Often it's one of these three causes.
Do I need to make all dishes equally profitable?
No, you don't. You can compensate a loss-making appetizer with a profitable main course. Look at total margin per guest, not per dish.
How do I prevent my team from giving too large portions?
Use standard portion scoops and weigh regularly. Train your kitchen team on consistent portion size and explain why this matters for profit.
📚 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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