A tasting menu alongside your à la carte menu can increase your average bill, but margin calculation is more complex. You need to account for a different cost structure, timing, and portion sizes. Here's how to calculate the profitability of your tasting menu step by step.
Why tasting menus have different margins
A tasting menu operates with a completely different cost structure than à la carte dishes. You're serving smaller portions, but across more courses. That translates to more prep time, additional plates, and often premium ingredients per course.
💡 Example:
5-course tasting menu for €65.00 (excl. 9% VAT = €59.63):
- Course 1 (amuse): €2.10 ingredients
- Course 2 (appetizer): €3.80 ingredients
- Course 3 (fish): €6.20 ingredients
- Course 4 (meat): €8.40 ingredients
- Course 5 (dessert): €2.90 ingredients
Total ingredients: €23.40 = 39.2% food cost
That percentage runs higher than the standard 28-35% for à la carte. The reason? More intensive prep work, complex presentation, and premium ingredients purchased in smaller quantities. One of the most common blind spots in kitchen management is underestimating these hidden costs when launching a tasting menu.
Calculate your total costs per tasting menu
For an accurate margin calculation, you'll need to add up all associated costs:
- Ingredient costs: All courses combined
- Extra labor: Additional prep and presentation time
- Tableware: 5 plates instead of 1
- Timing: Extended table turnover time
💡 Calculation example:
Tasting menu €65 (€59.63 excl. VAT):
- Ingredients: €23.40 (39.2%)
- Extra labor: €8.00 (13.4%)
- Other costs: €7.23 (12.1%)
Total costs: €38.63 = 64.7% of revenue
Net margin: €21.00 = 35.3%
Compare with à la carte profitability
A tasting menu becomes profitable when the net margin per euro of revenue exceeds your à la carte average. Focus on this: not the food cost percentage, but the absolute profit per guest.
⚠️ Note:
A tasting menu typically occupies tables for 2-3 hours. During that same timeframe, you could serve 2 à la carte guests. So calculate profitability per hour, not per guest.
Price your tasting menu strategically
Use this formula to determine your minimum tasting menu price:
Minimum price = (Total costs / Desired margin %) × 1.09 (VAT)
💡 Price calculation:
Total costs: €38.63
Desired net margin: 35%
Minimum price excl. VAT: €38.63 / 0.65 = €59.43
Minimum menu price: €59.43 × 1.09 = €64.78
Monitor your tasting menu performance
Track these metrics weekly:
- Number of tasting menus sold vs. à la carte covers
- Average revenue per hour (tasting vs. à la carte)
- Total profit per evening with and without tasting menu
- Ingredient waste (smaller portions = higher cutting loss)
Your tasting menu succeeds when it boosts total profit per evening, even with reduced table turnover rates.
How do you calculate your tasting menu margin? (step by step)
Calculate total ingredient costs per menu
Add up all ingredients from all courses. Don't forget garnishes, sauces, and oils. Calculate with exact portion sizes per course.
Calculate extra labor costs
Estimate how much extra prep time the tasting menu costs vs. à la carte. Multiply by your kitchen hourly rate. Also add extra presentation time.
Add up all costs and calculate net margin
Total costs = ingredients + extra labor + other costs. Subtract from selling price excl. VAT. This is your net profit per tasting menu.
Compare profit per hour with à la carte
Divide your tasting menu profit by the time a table is occupied. Compare with average profit per hour of à la carte guests at the same table.
✨ Pro tip
Track your table turnover rates for 30 days after launching your tasting menu. If guests average 2.5 hours per table, that menu must generate 2.5x more profit than a 1-hour à la carte guest to break even.
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
Can my food cost be higher with a tasting menu?
Yes, 35-45% food cost is normal for tasting menus. You compensate this with a higher selling price and less service per euro of revenue.
How do I calculate the extra labor costs?
Estimate how many extra prep hours the tasting menu requires per week. Divide by number of menus sold, then multiply by your kitchen hourly rate (usually €15-25/hour).
What if my tasting menu generates less profit per hour?
You'll need to raise the price or reduce costs. Consider adding premium wine pairings, or simplify one course without compromising quality.
📚 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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