Suppliers regularly adjust their packaging sizes - from 5 kg to 4.5 kg, or from 500 grams to 400 grams. This directly changes your cost price per portion, even if the price of the package stays the same. For example, you might still pay €15 for a box, but get less product.
Why packaging adjustments increase your cost price
Suppliers often shrink packages to hide price increases. They keep the price per package the same, but put less product in it. The result: you pay more per kilo without noticing it right away.
⚠️ Heads up:
Check with every delivery that the packaging size is still correct. A difference of 100 grams per box can cost you thousands of euros per year.
Calculate the new cost price
The formula stays the same, but you divide by the new weight:
New cost price per kg = Price per package / New contents in kg
💡 Example:
Your supplier delivers chicken thighs:
- Old package: 5 kg for €22.50 = €4.50/kg
- New package: 4.5 kg for €22.50 = €5.00/kg
Cost price increase: €0.50 per kilo = 11% more expensive
Calculate the impact on your dishes
Every cost price change affects your food cost percentage. Work out how much this costs per dish:
Extra costs per portion = Difference per kg × Amount per portion in kg
💡 Example:
You use 200 grams of chicken thigh per dish:
- Cost price increase: €0.50/kg
- Per portion: €0.50 × 0.2 kg = €0.10 extra
- At 100 portions per week: €520 per year extra
This requires a €0.10 higher menu price or other measures
Explore alternatives
Sometimes switching to a different supplier or package is more cost-effective. Always compare the price per kilo, not per package.
- Check if other suppliers still have the old package size
- Ask about larger packages (often cheaper per kilo)
- Consider other brands or qualities
- Calculate whether you need to raise your menu price
💰 Money-saving tip:
Keep a list of your cost prices per kilo. Update it with every delivery. That way you'll immediately see which products are getting more expensive.
Administration and control
Make sure your team knows that package sizes can change. Train them to weigh the package or check the contents if in doubt.
With a system like KitchenNmbrs you can quickly enter your new cost prices and immediately see what this means for your food cost per dish. This prevents small changes from having big consequences for your profit.
How do you calculate the new cost price per portion?
Check the new package size
Weigh the new package or check the label. Note the exact weight and compare it with what you received before. Often the new contents are printed in small letters on the package.
Calculate the new price per kilo
Divide the price per package by the new contents in kilograms. Compare this with your old price per kilo to see the difference.
Update your recipes and cost prices
Adjust all dishes that contain this ingredient. Calculate the new cost price per portion and check if your food cost percentage is still on track.
✨ Pro tip
Photograph the old and new package side by side. This helps with negotiations with suppliers and makes the difference clear to your team.
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
Do I need to raise my menu price if the package gets smaller?
That depends on how much your food cost increases. If you go above 35% food cost, a price increase is usually necessary to stay profitable.
How often do suppliers adjust their package sizes?
This happens 1-2 times per year, especially during inflation. Suppliers do this to hide price increases. So check with every delivery that everything is still correct.
Can I switch suppliers if the package becomes too small?
Yes, always compare the price per kilo between suppliers. Sometimes other suppliers still have the old package size or better prices per kilo.
Do I need to throw away my entire stock when a package changes?
No, just use your old stock normally. Only adjust your new cost price calculation from the new deliveries onwards. Don't mix old and new prices together.
How do I prevent my team from overlooking this?
Train your kitchen team to check packages when they arrive. Have them immediately report if anything is different than expected, such as smaller packages or different weights.
📚 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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