The cost price of a sauce differs per preparation frequency. Daily fresh sauce means more labor but less waste. Weekly sauce saves time but has spoilage risk. In this article you'll learn to calculate both methods.
Cost price of daily fresh sauce
With daily preparation you work with exact portions and minimal loss. You make exactly what you need.
💡 Example daily hollandaise:
For 40 portions per day:
- Butter: 800g × €12/kg = €9.60
- Egg yolks: 12 pieces × €0.18 = €2.16
- Lemon, spices: €1.20
- Labor: 20 min × €18/hour = €6.00
Total: €18.96 for 40 portions = €0.47 per portion
Benefits of daily preparation:
- Always fresh taste
- No waste from spoilage
- Flexible response to busy periods
Cost price of weekly sauce
With weekly preparation you make larger batches. This saves labor time but increases the risk of waste.
💡 Example weekly tomato sauce:
For 280 portions per week (40 × 7 days):
- Tomatoes: 14kg × €3.20/kg = €44.80
- Onion, garlic, spices: €8.40
- Labor: 90 min × €18/hour = €27.00
- Waste (10%): €8.02
Total: €88.22 for 280 portions = €0.32 per portion
⚠️ Note:
Always factor in 5-15% waste for weekly sauces. Due to spoilage, flavor changes or overproduction.
Calculate labor time correctly
The biggest cost difference is in labor time. Daily preparation costs more hours but less per portion if you plan smartly.
Formula for labor cost per portion:
Labor cost = (Preparation time × Hourly wage) / Number of portions
- Daily: 20 min for 40 portions = 0.5 min per portion
- Weekly: 90 min for 280 portions = 0.32 min per portion
Estimate waste percentage
Different sauces have different shelf lives. This affects your waste costs.
💡 Common waste percentages:
- Mayonnaise-based: 5-8%
- Tomato sauces: 8-12%
- Cream sauces: 10-15%
- Pestos: 5-8%
- Jus/stock: 3-6%
Which method is cheaper?
The answer depends on your sauce type and sales volume. Do the calculation for your own situation.
Daily is cheaper when:
- Sauces spoil quickly
- Varying daily volumes
- Premium sauces where freshness is crucial
Weekly is cheaper when:
- Stable volumes
- Long-lasting sauces
- High labor costs
⚠️ Note:
Don't forget storage and cooling costs. Large batches cost more refrigeration space and energy.
How do you calculate the cost price per preparation frequency?
Determine your weekly portion count
Count how many portions of sauce you sell on average per week. Check this over at least 4 weeks for a reliable average. Calculate with your lowest week to prevent waste.
Calculate ingredient costs for both methods
Make a cost calculation for daily preparation (smaller batch) and weekly preparation (large batch). Note: larger purchases can be cheaper per kilo.
Include labor time and waste
For daily method: 7× preparation time. For weekly method: 1× preparation time + 5-15% waste. Compare the total cost price per portion.
✨ Pro tip
Create an Excel with both preparation methods and fill in your actual figures. After a month you'll know exactly which method is cheaper for each sauce.
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 labor time in the cost price of sauces?
Yes, especially for sauces that require a lot of handwork. Calculate with your actual hourly wage including employer contributions. For simple sauces you can leave this out of the food cost.
How do I prevent waste with weekly sauce preparation?
Plan your batch based on your lowest sales week, not your highest. Better to make a smaller batch twice a week than one large batch that spoils.
Can I freeze sauces to prevent waste?
Some sauces yes, others no. Tomato sauces and pestos freeze well. Cream and egg sauces often separate after thawing. Test first with small amounts.
When is daily preparation more expensive than weekly?
When your labor cost is high and your sauce keeps well. Calculate both methods with your own figures. Often the difference is just a few cents per portion.
How do I factor cooling costs into my sauce cost price?
Cooling costs are usually negligible per portion. For large batches that take up a lot of refrigeration space you can calculate €0.01-0.03 per portion for extra energy costs.
📚 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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