Make hot snacks yourself or buy ready-made? This decision directly impacts your profit margin. Many hospitality entrepreneurs choose based on gut feeling, but the numbers often tell a different story. In this article, you'll learn step-by-step how to make the right choice for your business.
The real costs of making them yourself
When you make hot snacks yourself, you're not just looking at ingredients. You also pay for labor, energy, and kitchen space.
💡 Example: Homemade bitterballen
For 100 bitterballen you need:
- Ingredients: €12.00
- Labor (2 hours at €18/hour): €36.00
- Energy (deep fryer, cooking): €3.00
Total: €51.00 = €0.51 per piece
The real costs of ready-made
Ready-made seems more expensive, but you save time and kitchen space. Plus: no risk of failed batches.
💡 Example: Ready-made bitterballen
Professional bitterballen from supplier:
- Purchase price: €0.45 per piece
- Labor (frying): €0.05 per piece
- Energy (frying only): €0.02 per piece
Total: €0.52 per piece
Quality and consistency
Making them yourself means full control over taste and ingredients. But also the risk of variation between batches. Ready-made is always the same, but you have less control over ingredients.
⚠️ Note:
Always factor in your own labor time. Even as an owner, your time costs money. Time you spend on bitterballen is time you can't spend with guests.
Practical considerations
Beyond the numbers, practical factors come into play:
- Kitchen space: Do you have room for extra prep?
- Staff: Can your cooks handle this on top of their other duties?
- Storage: Ready-made freezes longer, homemade has shorter shelf life
- Volume: With large quantities, making them yourself often becomes more cost-effective
The break-even calculation
Calculate at how many pieces per week making them yourself becomes more cost-effective. This varies by product and business.
💡 Example: Break-even bitterballen
Difference per piece: €0.01 (ready-made more expensive)
At 500 pieces per week: €0.01 × 500 = €5 per week difference
But: 2 hours less work per week. Is that worth €5? Usually yes.
Hybrid approach
Many successful businesses combine both methods:
- Signature snacks made in-house (unique to your business)
- Standard snacks ready-made (bitterballen, croquettes)
- Seasonal products made in-house when you have time
How do you make the right choice? (step by step)
Calculate your full cost price for making them yourself
Add up ingredients, labor time (including your own), energy, and any waste. Don't forget to include time for purchasing and preparation.
Compare with ready-made total price
Purchase price plus minimal preparation time (heating, frying). Also check whether different suppliers meet your quality requirements.
Test both options for a month
Try making them yourself for a month, ready-made for a month. Measure not just costs, but also time savings and customer satisfaction. Then you'll know for sure what works better.
✨ Pro tip
Start with one product and test both methods for a month. Measure not just costs but also how much stress it saves you. A slightly higher cost price can be worth it for more peace of mind in your kitchen.
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
Is homemade always tastier than ready-made?
Not necessarily. Professional suppliers often have better equipment and more experience. Do a blind taste test with your team to see which version tastes better before you decide.
How do I calculate my own labor time?
Use at least €18 per hour, even for yourself as owner. Time you spend on prep is time you can't spend with guests or other tasks.
What if my supplier raises prices?
Redo this calculation every quarter. Prices change, and so does the best choice for your business. Keep both options open.
Can I make some snacks myself and buy others ready-made?
Absolutely. Many businesses make their signature items in-house and buy standard snacks ready-made. This gives you the best of both worlds.
What about allergens with ready-made products?
Suppliers are required to provide allergen information. This often makes registration easier than with homemade products where you have to track all ingredients yourself.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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