How many times this week have you heard "I thought that's how it should be" echo through your kitchen? From portion sizes to preparation methods, kitchen knowledge gets passed down through assumptions rather than precise measurements. This creates inconsistent dishes, unpredictable costs, and team frustration.
Why "I thought" destroys your margins
Every cook operates on assumptions. One chef believes pasta portions should be 120 grams, another serves 180 grams. Nobody documented the standard, so everyone follows their own interpretation of "correct."
⚠️ 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 hidden expense of guesswork
Each "I thought" moment risks bleeding money. Oversized portions, incorrect ratios, vague preparations - they compound into serious losses.
💡 Example:
Risotto inconsistency:
- 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
Problems from recipe-free cooking
Without documented recipes, issues emerge that only show up later in your P&L:
- Volatile food costs: One week hits 28%, the next jumps to 35%
- Disappointed customers: Same dish, different experience each visit
- Inventory waste: Over-ordering for uncertain portion requirements
- Kitchen tension: Constant debates about "proper" methods
The actual price of vague standards
Many owners dismiss recipe documentation as time-wasting. But unclear procedures drain profits daily. Based on real restaurant P&L data, consistency gaps create measurable losses.
💡 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
Digital systems eliminate assumptions
A digital recipe platform prevents "I thought" scenarios. Everyone accesses identical recipes with precise quantities and clear methods.
- Centralized recipe database: Single source for all formulations
- Precise portion control: Zero guesswork required
- Real-time costing: Instant visibility into dish profitability
- Universal updates: Recipe changes reach everyone immediately
⚠️ Watch out:
Technology alone won't fix everything. Your team must commit to following recipes and implementing changes consistently.
Transforming chaos into control
Moving from "I thought" to "that's documented" requires patience. But each week you delay, inconsistency continues draining profits.
💡 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
Document your signature burger recipe down to the exact gram of each ingredient over the next 48 hours. You'll immediately spot where assumptions have been costing you money.
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.
📚 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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