Which variant of your signature dish actually makes you the most money? Most restaurants run three versions of their bestsellers without tracking which generates the highest total profit. You'll discover how to calculate the real margin impact of each variant.
Why variant testing matters for your bottom line
You've got three versions of your bestseller: basic, premium, and luxury. But which variant makes you the most money? Not just per plate, but in total profit?
Most restaurant owners focus solely on profit per dish. That's only half the story. A cheaper variant selling frequently can generate more total profit than an expensive variant that rarely moves.
💡 Example:
Restaurant De Smaak has three variants of their steak:
- Basic steak: €24.50 - sells 40x/week
- Steak deluxe: €32.00 - sells 25x/week
- Steak premium: €38.50 - sells 8x/week
Which generates the most profit? Depends entirely on each variant's cost price.
The three variables that determine your margin
Testing variants requires tracking three key metrics:
- Ingredient costs per variant - what does each version cost to make?
- Selling price per variant - what do you charge on the menu?
- Sales volume per variant - how often do you sell each version?
The mistake many operators make: focusing only on profit margin per plate. But a variant with lower margin that moves frequently can generate more total profit.
Calculate the cost price per variant
Start by calculating exact cost price for each variant. Include everything that goes into it:
- Main ingredient (meat, fish, vegetables)
- Side dishes and garnish
- Sauces and dressings
- Decoration and finishing touches
- Bread, butter, oil
💡 Example cost price calculation:
Basic steak (200g beef, fries, salad):
- Beef 200g: €6.40
- Fries + oil: €1.20
- Salad + dressing: €0.80
- Butter, herbs: €0.30
Total cost price: €8.70
⚠️ Note:
Don't ignore the 'hidden' costs. That spoon of herb butter costs €0.15, but at 100 portions weekly that's €780 annually.
Calculate profit per variant per week
Now you can calculate how much each variant generates weekly:
Formula:
Profit per week = (Selling price excl. VAT - Cost price) × Number sold
💡 Example calculation:
Basic steak:
- Selling price: €24.50 incl. VAT = €22.48 excl. VAT
- Cost price: €8.70
- Profit per plate: €22.48 - €8.70 = €13.78
- Sales: 40x per week
Total profit per week: €13.78 × 40 = €551.20
Compare the total margin impact
Create an overview of all three variants:
- Variant A: Profit per plate × sales per week = total profit
- Variant B: Profit per plate × sales per week = total profit
- Variant C: Profit per plate × sales per week = total profit
After managing kitchen operations for nearly a decade, I've seen that the variant with highest total profit becomes your 'winner.' But also watch the food cost percentages. A variant with low total profit but also low food cost can be worth promoting more.
💡 Complete comparison:
All three steak variants:
- Basic: €13.78 profit × 40 = €551/week
- Deluxe: €18.35 profit × 25 = €459/week
- Premium: €22.15 profit × 8 = €177/week
Winner: Basic variant (€551/week)
What to do with the results
Once you know which variant performs strongest, you can take action:
- Push the winner: Place it more prominently on the menu
- Optimize the loser: Lower the cost price or raise the price
- Test adjustments: Can the expensive variant be made cheaper?
- Consider removing: Variants that sell poorly and generate little profit
⚠️ Note:
Never just remove a variant. Some guests come specifically for the premium version. First test if you can lower cost price or increase sales.
How do you calculate the margin impact of variants? (step by step)
Gather cost prices per variant
Calculate the exact ingredient costs for each variant. Add up everything: main ingredient, side dishes, sauces, garnish and decoration. Don't forget small items like butter or herbs.
Record sales data per variant
Track for 2-4 weeks how much you sell of each variant. Count not just busy days, but also quiet days for a fair average.
Calculate profit per variant per week
Subtract cost price from selling price (excl. VAT) and multiply by number sold. Compare the total profit per week of all variants to find your winner.
✨ Pro tip
Test all 3 variants for exactly 21 consecutive days to capture three full weeks of ordering patterns. The variant generating highest weekly profit AND maintaining sub-30% food cost becomes your featured menu star.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How many variants should I test at most?
Start with maximum 3 variants of the same dish. More variants make your menu unclear and calculations complex. Focus first on basic, premium and luxury variants.
How long should I test before drawing conclusions?
Test for at least 3-4 weeks to filter out seasonal fluctuations and coincidences. Also pay attention to differences between weekends and weekdays.
What if my most expensive variant sells the least?
That's completely normal. Look at total profit per week, not per plate. A cheaper variant selling frequently can generate more profit than expensive ones that rarely move.
Should I include VAT in my calculation?
Always calculate with prices excluding VAT. Your menu price includes 9% VAT, but for profit calculation use excl. VAT: menu price / 1.09.
Can I remove variants if they perform poorly?
Be careful about removing variants. Some guests come specifically for certain variants. First test if you can lower cost price or boost sales through better menu positioning.
How do I handle seasonal ingredients in variant testing?
Track ingredient costs monthly, especially for seasonal items. A variant might perform differently in winter versus summer based on ingredient availability and pricing fluctuations.
What's the minimum profit margin I should accept per variant?
Aim for at least 65-70% gross margin on each variant. If a variant consistently falls below 60% margin despite good sales volume, consider reformulating the recipe or adjusting 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.
Engineer your menu for maximum margin
Menu engineering combines popularity with profitability. KitchenNmbrs gives you the data to strategically design your menu. Test it free for 14 days.
Start free trial →