How many euros slip through your kitchen's fingers each month on overpriced ingredients? Most restaurants never systematically examine alternatives or track price fluctuations across their supply chain. A focused weekly review of just one product can unlock hundreds in monthly savings.
The weekly product check routine
Pick one ingredient you use frequently and investigate smarter purchasing options. Your investigation might reveal:
- Finding a cheaper supplier
- Choosing a different package size
- Using a seasonal alternative
- Reducing waste through better planning
💡 Example: Week 1 - Chicken Breast
You use 15 kg chicken breast per week at €12.50/kg = €187.50
- Supplier A: €12.50/kg in 2kg packaging
- Supplier B: €11.80/kg in 5kg packaging
- Whole chicken to fillet: €8.50/kg (after trimming loss €11.30/kg)
Savings from 5kg packaging: €10.50 per week = €546 per year
Which products to check first
Target ingredients with maximum financial impact. Focus on your costliest items or highest-volume purchases.
Priority order:
- Meat and fish (highest cost)
- Olive oil, butter (high usage)
- Vegetables you use daily
- Herbs and spices (often overpriced)
- Cooking wine
⚠️ Watch out:
Don't just check the per-kilo price, but also the quality. A cheaper product with more waste can end up being more expensive.
Finding smart alternatives
Multiple strategies can reduce costs while maintaining menu integrity:
1. Seasonal switching
Use seasonal vegetables during peak availability. Asparagus in May costs half what it does in January.
2. Different cuts of meat
Bavette runs 30% cheaper than entrecote, but delivers equal flavor with proper preparation.
3. Larger packaging
5L olive oil containers typically cost 20% less per liter than single-liter bottles.
💡 Example: Week 3 - Olive Oil
You use 2 liters of olive oil per week
- 1-liter bottles: €8.50/liter = €17.00 per week
- 5-liter jerrycan: €6.80/liter = €13.60 per week
- 20-liter drum: €5.90/liter = €11.80 per week
Savings from 20L drum: €5.20 per week = €270 per year
Preventing waste
Sometimes purchase price isn't the issue—waste is. From years of working in professional kitchens, I've seen how poor storage and over-ordering can destroy even the smartest purchasing decisions. Examine each product for:
- How much of this product do you throw away?
- Can you store it longer?
- Can you reuse leftovers?
- Are you ordering too much at once?
An ingredient that's 10% cheaper but generates 20% more waste ultimately costs you more.
Tracking results
Document your discoveries or you'll lose track. Record for each product:
- Current price and supplier
- Best alternative you found
- Possible savings per week/month
- Why you do or don't switch
💡 Example: Results after 12 weeks
- Week 1 - Chicken breast: €546/year savings
- Week 3 - Olive oil: €270/year savings
- Week 7 - Onion (seasonal): €180/year savings
- Week 9 - Butter (packaging): €320/year savings
Total: €1,316 per year from 4 simple switches
Food cost calculators like KitchenNmbrs let you update pricing automatically after making switches, so you'll see immediate impact on your food costs.
How do you do the weekly product check?
Choose one product for this week
Pick a product you use a lot or that's expensive. Start with meat, fish, or products you go through daily like olive oil or onions.
Check alternatives with 2-3 suppliers
Call or email your suppliers and ask about different package sizes, brands, or seasonal alternatives. Compare not just price but also quality.
Calculate the real savings
Subtract waste, storage costs, and extra work from the savings. A product that's 10% cheaper but spoils twice as fast isn't a good deal.
Test the alternative for one week
Try the new product for a week. Pay attention to quality, shelf life, and how your team works with it. Only decide to switch permanently after a week.
Note the result and move to the next product
Write down what you discovered and what it delivers. Choose another product for next week. After a year you'll have optimized your entire purchasing.
✨ Pro tip
Every Tuesday, spend exactly 20 minutes researching one ingredient from your weekend's highest food cost dishes. Call three suppliers and compare not just price, but delivery terms and minimum orders too.
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 time does this take per week?
About 30 minutes per week. You'll call 2-3 suppliers, compare prices, and document results. The time investment pays for itself through savings.
What if the cheaper product is lower quality?
Then don't switch. This isn't about sacrificing quality for savings—it's about smarter purchasing without compromises. Often you'll find identical products at better prices.
Do I have to check a different product every week?
Yes, that way you systematically build knowledge about your entire purchasing. After a year you'll know all alternatives and can quickly respond to price changes.
How do I know which product will deliver the most savings?
Start with high-volume or expensive items. Meat, fish, olive oil, and daily vegetables typically yield the biggest impact on your bottom line.
What if my current supplier won't negotiate?
Look for alternatives with other suppliers. Multiple options exist that you haven't discovered yet, and new supplier calls often bring pleasant surprises.
Can I do this for beverages too?
Absolutely for cooking wine and soft drinks. For guest alcoholic beverages, factor in your brand image and customer expectations alongside cost.
Should I switch suppliers immediately after finding a better price?
Not always. Test small quantities first to verify quality matches your standards. Some suppliers offer lower prices but inconsistent delivery or service.
📚 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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