"I thought that's how it should be" - you hear these words daily in the kitchen. From portion sizes to preparation methods, much kitchen knowledge is passed on without exact measurements or clear agreements. The result: inconsistent dishes, fluctuating costs, and frustration in your team.
Why "I thought" is so dangerous
In the kitchen, everyone works with assumptions. One chef thinks a pasta portion is 120 grams, another uses 180 grams. Nobody ever wrote it down, so everyone does it "the way it should be done".
⚠️ Watch out:
A difference of 60 grams of pasta per portion costs you €312 per year in unnecessary costs at 100 portions per week.
The cost of guessing
Every time someone "thinks" how it should be done, you risk extra costs. Oversized portions, wrong ratios, unclear preparations - it all adds up.
💡 Example:
Risotto in your kitchen:
- Chef A uses 100g rice per portion
- Chef B uses 140g rice per portion
- Difference per portion: 40g = €0.24
At 50 risottos per week: €624 difference per year
What goes wrong without clear recipes
Without exact recipes, problems arise that you only see later in your numbers:
- Fluctuating food cost: One week 28%, the next week 35%
- Unhappy guests: The same dish tastes different every time
- Waste: Too many ingredients ordered for unclear portions
- Stress in the kitchen: Discussions about "how it's actually supposed to be"
The real costs of unclear procedures
Many entrepreneurs think documenting recipes is a waste of time. But the opposite is true: unclear procedures cost you money.
💡 Example calculation:
Restaurant with 5 popular dishes, each with 10% variation in portion size:
- Average extra cost per dish: €0.50
- Total per day (100 covers): €25
- Per year (300 working days): €7,500
Enough for an extra staff member or vacation
How KitchenNmbrs helps with consistency
With a digital recipe system, you prevent "I thought" situations. Everyone sees the same recipes, with exact quantities and preparation methods.
- Central recipe library: One place for all recipes
- Exact portion sizes: No more guessing
- Cost per portion: Immediately visible what each dish costs
- Updates for everyone: Change your recipe, everyone sees it right away
⚠️ Watch out:
An app doesn't solve everything. Your team needs the discipline to follow recipes and implement updates.
From chaos to control
The transition from "I thought" to "that's how it's written" takes time. But every week you wait, money leaks away through inconsistency.
💡 Real-world example:
Bistro with unclear recipes:
- Before digitalization: food cost varied between 25% and 38%
- After 3 months of fixed recipes: stable food cost around 31%
- Savings: €18,000 per year
Plus: much less stress and arguments in the kitchen
How do you go from "I thought" to exact recipes?
Document your current recipes
Spend one week tracking all portion sizes and preparation methods. Note what each chef does and where the differences are. This gives you insight into where the biggest deviations are.
Determine the standard for each dish
Choose one portion size and one preparation method for each dish. Calculate the cost and check if it falls within your desired food cost. Adjust where needed.
Record everything in a system
Put all recipes in a digital system like KitchenNmbrs. Make sure everyone has access and knows where the recipes are. Train your team to follow the recipes.
✨ Pro tip
Start with your best-selling dish and document it perfectly. Once your team sees this works better, the other recipes will follow naturally.
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
How often do recipe differences occur in kitchens?
In most kitchens without fixed recipes, portion size varies by 15-25%. For popular dishes, this can cost thousands of euros per year.
What if my team isn't used to fixed recipes?
Start with your 3 best-selling dishes. Explain that it's not about control, but about consistency for the guest and cost savings for the business.
Can't I just write recipes down on paper?
You can, but digital is more convenient. You can search and update more easily, and cost prices are calculated automatically. Plus: paper gets lost or dirty in the kitchen.
How much time does it take to document all recipes?
For an average restaurant with 25 dishes: about 2-3 hours per week for a month. But you'll save this back through fewer arguments and more consistent costs.
What if suppliers change their prices?
With a digital system, you update ingredient prices once and all recipe costs are automatically adjusted. This way you immediately see the impact on your food cost.
📚 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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