Bundle pricing decisions made in the past month can determine your restaurant's profitability for the entire quarter. Most owners discount menu packages without calculating the real impact on their bottom line. Here's how to determine what bundles actually earn you.
Why bundle prices can ruin your margin
A 3-course menu for €35 sounds attractive to guests. But if your appetizer costs €12, main course €18, and dessert €9 (total €39), you lose €4 per bundle. At 50 bundles per week, you're out €10,400 per year.
⚠️ Watch out:
Many business owners think: "I'm giving 10% off, so I'm still making money." But you're discounting the selling price while your costs stay the same. That's how your margin disappears.
The bundle margin formula
For each bundle you calculate two things: the total cost price and the actual margin after discount.
Bundle cost price = Sum of all ingredient costs
Bundle margin % = ((Bundle price - Bundle cost price) / Bundle price excl. VAT) × 100
💡 Example:
3-course menu for €42.00 incl. 9% VAT:
- Appetizer ingredients: €3.20
- Main course ingredients: €8.50
- Dessert ingredients: €2.10
Total cost price: €13.80
Bundle price excl. VAT: €42.00 / 1.09 = €38.53
Margin: ((€38.53 - €13.80) / €38.53) × 100 = 64.2%
Compare with individual sales
To know if your bundle is profitable, compare it with the margin of selling the same dishes individually.
💡 Comparison example:
Individual sales of the same dishes:
- Appetizer: €9.50 (cost price €3.20) = 66.3% margin
- Main course: €24.50 (cost price €8.50) = 62.2% margin
- Dessert: €7.50 (cost price €2.10) = 72.0% margin
Total individual: €41.50 excl. VAT with average 66.8% margin
Bundle: €38.53 excl. VAT with 64.2% margin
You lose €2.97 in revenue but maintain comparable margin. That can be acceptable for higher volumes.
Calculate volume impact
Bundles often attract more guests, but at lower margin. Based on real restaurant P&L data, establishments typically see 30-50% higher volume with bundles. Calculate the total effect on your profit.
- How many extra bundles do you sell per week?
- How many fewer individual dishes do you sell as a result?
- What's the net effect on your total profit?
💡 Volume example:
Before the bundle:
- 30 individual sales per week at €41.50 = €1,245
- Profit: €1,245 × 66.8% = €831
With bundle:
- 45 bundles per week at €38.53 = €1,734
- Profit: €1,734 × 64.2% = €1,113
Extra profit: €282 per week = €14,664 per year
Which bundles work most effectively?
The most profitable bundles combine a popular high-margin dish with a less popular lower-margin dish.
- Anchor dish: Your most popular main course attracts guests
- Filler dish: Appetizer or dessert with high margin compensates for the discount
- Beverages: Add wine for extra margin (alcoholic beverages often have 75%+ margin)
⚠️ Watch out:
Test your bundles first for 4-6 weeks. Measure not just bundle sales, but also if your individual sales drop. Sometimes bundles cannibalize your most profitable dishes.
Dynamic bundle pricing
Consider different bundle prices for different times:
- Lunch bundle: Lower price, smaller portions, faster service
- Dinner bundle: Higher price, full portions, more time
- Weekday vs weekend: Different prices based on occupancy
Food cost software can show you the actual margin for each bundle directly, without manually calculating all the ingredients.
How do you calculate bundle margin? (step by step)
Gather all ingredient costs
Add up all ingredient costs for each dish in the bundle. Don't forget garnish, sauces, bread, or other additions that go on the plate.
Calculate the bundle price excl. VAT
Divide your bundle price by 1.09 to get the price excluding 9% VAT. This is your actual revenue on which you calculate your margin.
Apply the margin formula
Bundle margin % = ((Bundle price excl. VAT - Total cost price) / Bundle price excl. VAT) × 100. Compare this with your target margin of 65-72%.
✨ Pro tip
Track your top 7 menu combinations over the next 21 days to identify natural bundles customers already order together. You'll discover which dishes pair profitably without guessing.
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 VAT in my bundle calculation?
Always calculate with prices excluding VAT. The price on your menu includes 9% VAT, but you calculate your margin on net revenue.
How much discount can I give without making a loss?
That depends on your cost price. At 30% food cost you can give a maximum of 15-20% discount and still maintain 50%+ margin.
How do I know if my bundle attracts more volume?
Measure 4 weeks before and after launching the bundle. Count both bundle sales and individual sales of the same dishes.
Can I use different bundle prices for lunch vs dinner?
Yes, time-based pricing often works well. Lunch bundles can be smaller portions at lower prices, while dinner bundles justify premium pricing with full portions.
📚 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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