Buying nuts by the kilo but calculating per portion is a daily puzzle in the kitchen. You buy walnuts for €24 per kilo, but how much does that handful of 15 grams on your salad cost? Without exact calculations, you lose control of your food cost.
The basic formula for nuts per portion
The principle is simple: Portion price = (Price per kilo / 1000 grams) × Portion weight in grams
💡 Example:
You buy mixed nuts for €18 per kilo and use 20 grams per salad portion:
- Price per kilo: €18.00
- Price per gram: €18.00 / 1000 = €0.018
- Portion: 20 grams
Cost per portion: €0.018 × 20 = €0.36
Different nuts, different prices
Not all nuts cost the same. Peanuts are cheaper than pistachios. Track this by type:
- Peanuts: €6-8 per kilo
- Walnuts: €20-28 per kilo
- Almonds: €18-25 per kilo
- Pistachios: €35-45 per kilo
- Pecans: €40-55 per kilo
⚠️ Note:
Nut prices fluctuate significantly by season and harvest. Check your purchase prices regularly and adjust your recipe costs accordingly.
Cutting loss and waste with nuts
With whole nuts you have loss from broken specimens and shells. Factor this in:
💡 Example of cutting loss:
Walnuts in shell vs. shelled walnuts:
- Walnuts in shell: €15 per kilo
- Yield after shelling: 50%
- Actual price: €15 / 0.50 = €30 per kilo usable
Buying shelled walnuts for €28 per kilo is then actually cheaper.
Nuts as garnish vs. main ingredient
The weight per portion varies enormously depending on use:
- Salad garnish: 10-15 grams
- In pasta dish: 20-30 grams
- Nut cake: 80-120 grams
- Pesto base: 40-60 grams
💡 Impact on food cost:
Pasta with walnuts (€24 per kilo) - 30 grams per portion:
- Nut costs: €0.024 × 30 = €0.72 per portion
- At 100 portions per week: €72 per week
- Per year: €3,744 on nuts alone
Storage and shelf life
Nuts spoil faster than you think. Rancid nuts cost you money and reputation:
- Dry storage: airtight, dark, cool
- Shelf life: 3-6 months unshelled, 1-3 months shelled
- Check: smell weekly, rancid smell = discard
Digital tracking vs. manual
With many different nuts and fluctuating prices, manual calculation becomes difficult. A system like KitchenNmbrs stores all purchase prices and automatically calculates portion costs per recipe.
How do you calculate nut costs per portion?
Note the exact price per kilo
Check your invoice for the price per kilo excl. VAT. Note: different suppliers have different prices for the same product.
Weigh your portion
Use a kitchen scale and weigh exactly how many grams of nuts you use per dish. Do this a few times to determine the average.
Calculate the portion price
Divide the price per kilo by 1000 to get the price per gram. Multiply this by the number of grams per portion for your exact costs.
✨ Pro tip
Buy nuts in season and freeze them. Walnuts are 30% cheaper in November than in July. When properly frozen they keep well for 12 months.
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
Should I include VAT in my nut costs?
No, always calculate with the purchase price excl. VAT. You'll find that on your invoice. You pay VAT to the supplier but get it back from the tax authority.
How often should I update my nut prices?
Check your invoices at least monthly. Nut prices can suddenly rise or fall 20-30% due to seasons and harvests.
Can I calculate different nuts together?
With nut mixes you must calculate each type separately. 50% walnuts at €24/kg + 50% peanuts at €7/kg gives an average of €15.50/kg for that mix.
What if my chef uses 'a handful' of nuts?
Train your team to weigh. A handful can be 10 grams or 40 grams. At €25/kg nuts that's a difference of €0.75 per portion - hundreds of euros annually.
Are organic nuts worth the extra cost?
Organic nuts cost 30-50% more. Only do it if your guests will pay for it through a higher menu price. Calculate it through in your food cost.
⚠️ 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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