That invoice price for meat? It's not what you're actually paying per kilo. Between delivery, storage, and portioning, you're spending 15-25% more than the sticker price shows. These hidden expenses directly impact your food costs and profit margins.
The hidden costs of meat purchasing
Most restaurant owners focus solely on the supplier's invoice price. But several additional expenses accumulate between purchase and plate, driving up your actual cost per kilo.
💡 Example:
You purchase entrecôte at €28/kg. After additional costs you actually pay:
- Purchase price: €28.00/kg
- Delivery costs: €1.40/kg (5%)
- Storage costs: €0.84/kg (3%)
- Portioning costs: €2.24/kg (8%)
Actual price: €32.48/kg
Calculating delivery costs
Delivery encompasses transport, fuel, and shipping expenses. Many suppliers embed these costs rather than itemizing them separately.
- Direct delivery fees: €25-50 per delivery
- Minimum order requirements: Typically €150-300
- Fuel surcharges: 2-5% of order total
- Refrigerated transport: Additional 3-8% for temperature-controlled delivery
⚠️ Note:
Smaller orders carry proportionally higher costs. A €30 delivery fee on a €200 order adds 15%, while the same fee on €500 only adds 6%.
Storage costs in your kitchen
Meat requires specific storage conditions that generate ongoing expenses:
- Refrigeration space: €0.15-0.25 per kg daily
- Energy consumption: Continuous cooling requirements
- Packaging supplies: Vacuum bags, labels, containers
- Quality monitoring: Staff time for temperature checks and expiration tracking
💡 Example storage cost calculation:
You store 50 kg of meat for 3 days before preparation:
- Cooling costs: €0.20/kg/day × 3 days = €0.60/kg
- Packaging: €0.10/kg
- Monitoring time: €0.15/kg
Total storage costs: €0.85/kg
Portioning costs and cutting loss
The largest cost increase happens during portioning, where both time and product get lost. From years of working in professional kitchens, I've seen this stage consistently underestimated in cost calculations.
- Labor time: €25-35 hourly for skilled portioning
- Cutting waste: 8-15% product loss
- Trimming removal: Fat and connective tissue disposal
- Portion inconsistency: Oversized portions increase costs
💡 Portioning costs example:
Your chef portions 10 kg of entrecôte in 1.5 hours:
- Labor costs: 1.5 hours × €30 = €45
- Cutting loss: 12% = 1.2 kg discarded
- Usable meat: 8.8 kg
Portioning costs: €45 ÷ 8.8 kg = €5.11/kg additional
The complete formula
To determine your true purchase price, combine all expenses and divide by usable weight after processing.
True price per kg = (Purchase price + Delivery + Storage + Portioning costs) ÷ Usable weight
⚠️ Note:
Always calculate using usable weight after trimming losses, not original purchase weight. Otherwise you'll underestimate actual costs.
Practical tips for cost savings
- Bulk ordering: Reduces per-kilo delivery expenses
- Standardized portions: Minimizes waste and speeds processing
- FIFO rotation: First in, first out prevents spoilage losses
- Supplier comparison: Evaluate total service costs, not just base prices
Using a system like KitchenNmbrs allows you to track these expenses per ingredient and automatically calculate true cost prices.
How do you calculate the real purchase price? (step by step)
Gather all purchase data
Note the invoice price per kilo, delivery costs, minimum order value, and any surcharges. Also check how many kilos you order per delivery so you can calculate the delivery costs per kilo.
Calculate storage and holding costs
Add up the costs for cooling, packaging, and time for quality control. Calculate on average €0.20 per kilo per day for refrigerated space, plus packaging material and labor costs for inspection.
Measure portioning costs and cutting loss
Weigh the product before and after portioning to determine cutting loss. Calculate the labor costs for portioning and divide by the usable weight. This gives you the real costs per usable kilo.
✨ Pro tip
Track your cutting loss percentages for each meat type over 30 days - you'll often find 2-3% variation between different cuts that directly impacts your real costs per portion.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
What percentage should I calculate for delivery costs?
Delivery costs typically range from 3-8% of order value, depending on order size. Smaller orders carry proportionally higher delivery costs per kilo.
How do I calculate cutting loss with meat?
Weigh meat before and after portioning. Cutting loss % = (Purchase weight - Usable weight) ÷ Purchase weight × 100. Typical meat loss ranges from 8-15%.
Should I include labor costs in the purchase price?
Absolutely - portioning requires skilled time and labor. Calculate €25-35 per hour for experienced chefs doing meat portioning. This can add €2-5 per kilo to your costs.
What if my supplier doesn't charge separate delivery costs?
Transport costs are built into the purchase price instead. Compare total pricing from different suppliers including their delivery terms to understand real costs.
How often should I update this calculation?
Review your actual purchase prices every 3 months minimum. Energy costs, labor rates, and supplier pricing change regularly, affecting your cost calculations.
Does meat aging time affect storage cost calculations?
Yes, dry-aged or extended wet-aged meats require longer storage periods, increasing your per-kilo costs significantly. Factor in additional cooling days and potential shrinkage during aging.
📚 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.
Optimize your purchasing with data
Know exactly which supplier is most cost-effective and how price changes affect your margins. KitchenNmbrs links purchasing directly to recipe costs. Try it free for 14 days.
Start free trial →