Every minute you spend standardizing the wrong dishes is time wasted that could've saved you hundreds in food costs. Your highest-volume, highest-impact dishes deserve attention first. Smart prioritization means faster results and better profits.
The ABC-analysis for portion standardization
Just like inventory management, you'll use an ABC-analysis to determine which dishes deserve priority. Combine popularity with profitability to create maximum impact.
💡 Example:
Restaurant with 20 dishes on the menu:
- 5 dishes (25%) account for 60% of revenue
- 8 dishes (40%) account for 30% of revenue
- 7 dishes (35%) account for 10% of revenue
Start with those first 5 dishes - that's where you'll capture the most profit.
Step 1: Rank by sales volume
Create a list of all your dishes and sort by weekly sales numbers. Your POS system contains this data, or track manually if you're working without digital systems.
- Count sales over the past 4 weeks
- Divide by 4 for the weekly average
- Place the most popular at the top
💡 Example ranking:
- Steak: 45 portions/week
- Pasta carbonara: 38 portions/week
- Salmon fillet: 32 portions/week
- Risotto: 28 portions/week
- Caesar salad: 25 portions/week
Step 2: Check the current food cost
For your top 10 dishes, calculate current food costs. Dishes with food costs above 35% get priority, because that's where the most profit can be recovered.
Formula: Food cost % = (Ingredient costs / Sales price excl. VAT) × 100
⚠️ Note:
Always calculate using sales price excluding VAT. A dish priced at €24.00 on the menu equals €22.02 excl. 9% VAT.
Step 3: Calculate the potential impact
For each dish, calculate annual savings possible through better portioning. Use this formula:
Annual savings = Savings per portion × Portions per week × 52
💡 Example calculation:
Steak: chef currently gives 220 grams, standard becomes 200 grams
- Savings: 20 grams × €32/kg = €0.64 per portion
- Volume: 45 portions/week
- Annually: €0.64 × 45 × 52 = €1,497
Just this one dish saves almost €1,500 per year!
The priority matrix
From analyzing actual purchasing data across different restaurant types, combining sales volume with potential savings creates your priority list. Dishes scoring high on both metrics get immediate attention.
- Priority 1: High volume + high savings (>€1,000/year)
- Priority 2: High volume + average savings (€500-1,000/year)
- Priority 3: Average volume + high savings
- Priority 4: The rest
Practical implementation
Start with maximum 3 dishes at once. More becomes overwhelming for your kitchen team. Make sure your chef understands why this matters - it's about consistency, not cost-cutting.
💡 Implementation per week:
- Week 1: Measure current portions, determine standard
- Week 2: Introduce scale and standard portions
- Week 3: Check and adjust
- Week 4: Evaluate results, move on to next dish
Measurable results
Track how much you save per standardized dish. This motivates your team and proves the time investment pays off.
Systems like KitchenNmbrs can automatically show which dishes impact your food cost most, eliminating manual calculations.
How do you determine the priority order? (step by step)
Create a sales list of all your dishes
For each dish, count how many portions you sold over the past 4 weeks. Divide by 4 for the weekly average. Sort from high to low volume.
Calculate the current food cost of your top 10
For your 10 best-selling dishes, calculate: ingredient costs divided by sales price excl. VAT, times 100. Dishes above 35% get extra priority.
Estimate the potential savings per dish
Measure what your chef currently gives vs. what the standard portion should be. Calculate the difference in euros per portion, multiply by weekly volume and 52 weeks.
Create your priority list
Combine high sales volume with high potential savings. Start with the 3 dishes that will have the most impact on your annual food cost.
✨ Pro tip
Focus on your 3 highest-volume dishes from last month's sales data, regardless of current food cost percentages. Volume amplifies every improvement you make.
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 many dishes should I standardize at the same time?
Start with maximum 3 dishes. More becomes overwhelming for your kitchen team and increases error risk. After 4 weeks, you can tackle the next 3.
What if my best-selling dish already has good food cost?
Then focus on consistency. Even at 30% food cost, standardization ensures every plate tastes identical with no random portion variation.
Do I need to weigh all ingredients or just the main product?
Start with the main product (meat, fish, pasta) since that creates biggest impact. Sauces and garnish can be standardized later with measuring spoons and portion scoops.
📚 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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