Your revenue per guest can swing by 40% depending on how you structure your menu format. Tasting menus deliver predictable spending, while à la carte creates wild variations in guest bills. These calculations determine which format actually puts more money in your pocket.
The difference between tasting menu and à la carte spending
Tasting menus eliminate guesswork - every guest pays exactly the same amount. But à la carte? That's where spending becomes unpredictable, ranging from someone ordering just pasta to another guest going all-out with wine pairings.
? Example comparison:
Restaurant with 50 guests on an evening:
- Tasting menu €65: all guests pay €65
- À la carte: 20 guests €35, 20 guests €55, 10 guests €85
Tasting menu revenue: €3,250 | À la carte revenue: €2,550
Calculating average spending for tasting menu
Tasting menu math couldn't be simpler: Average spending = Menu price (excl. VAT)
If your tasting menu costs €75 incl. VAT:
- €75 ÷ 1.09 = €68.81 excl. VAT
- Average spending per guest: €68.81
- This applies to 100% of your covers
Calculating average spending for à la carte
À la carte requires more work - you'll add up all bills and divide by guest count:
Average spending = Total à la carte revenue ÷ Number of guests
? Example à la carte calculation:
Saturday evening, 40 covers:
- Total revenue: €1,680 incl. VAT
- Excl. VAT: €1,680 ÷ 1.09 = €1,541
- Per guest: €1,541 ÷ 40 = €38.53
Average spending: €38.53 per guest
Analyzing distribution in à la carte
Your average doesn't tell the full story. You need to examine the spread:
- Minimum bill: What's your most budget-conscious guest spending?
- Maximum bill: What does your highest-spending guest drop?
- Median: What does the middle guest actually spend?
⚠️ Watch out:
A handful of big spenders can distort your average. If 5 guests spend €100 and 35 spend €30, your average hits €39 - but most guests spend far less. That's the kind of thing you only learn after closing your first month at a loss.
Profitability per format
Determining which format pays better requires calculating margin per guest:
Margin per guest = Average spending - (Food cost + Labor cost per guest)
? Margin comparison:
Tasting menu €65 vs. à la carte average €42:
- Tasting menu food cost: 32% = €19.20 per guest
- À la carte food cost: 35% = €13.44 per guest
- Labor cost per guest: €8 (both formats)
Tasting menu margin: €59.60 - €19.20 - €8 = €32.40
À la carte margin: €38.53 - €13.44 - €8 = €17.09
Tracking seasonal effects and trends
Monitor your average spending monthly to catch patterns:
- December: typically higher spending (holiday celebrations)
- January: usually lower spending (post-holiday budgets)
- Weekday vs. weekend variations
Food cost tracking systems automatically calculate these figures and let you compare across different periods.
How do you calculate average spending per format?
Gather revenue data per period
Record your total revenue and number of guests for a representative period (at least 1 month). Split this between tasting menu and à la carte sales.
Calculate average per format
Tasting menu: take the menu price excl. VAT. À la carte: divide total à la carte revenue by number of à la carte guests. Compare both results.
Analyze profitability per guest
Subtract food cost and labor cost from each average spending. The format with the highest margin per guest is most profitable, provided you achieve enough volume.
✨ Pro tip
Track wine pairing uptake rates over 6 weeks - tasting menu guests typically convert at 65% versus just 35% wine sales in à la carte. This extra €18-25 per pairing dramatically boosts your per-guest revenue.
Calculate this yourself?
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Frequently asked questions
Should I include VAT in my average spending calculation?
What is a good average spending for a restaurant?
How often should I calculate my average spending?
Can lower average spending actually be more profitable?
How do wine pairings affect tasting menu calculations?
What's the ideal ratio between high and low spenders in à la carte?
How do I prevent a few high bills from skewing my average?
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
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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