Every month, restaurants lose thousands due to untracked portion changes. That extra 50 grams of steak might seem minor, but it creates a 25% cost increase. KitchenNmbrs transforms portion adjustments into precise cost calculations instantly.
Why portion changes are costly
Kitchens constantly tweak portions without recalculating costs. Result? Your margins shrink while you're focused elsewhere.
⚠️ Attention:
A portion of 250 grams instead of 200 grams seems like a small difference. But with steak at €40/kg, this costs €2 extra per plate. At 100 portions per week: €10,400 per year.
How KitchenNmbrs calculates portion changes
Adjust any ingredient quantity and the system recalculates everything automatically:
- The new cost price per portion
- The new food cost percentage
- The minimum selling price to maintain your margin
- The difference in costs per month and per year
💡 Example: Adjusting steak portion
Original recipe (200g steak):
- Steak 200g at €40/kg: €8.00
- Garnish and sauces: €3.50
- Total cost price: €11.50
- Selling price €32.00 excl. VAT: €29.36
Food cost: 39.2%
💡 After adjustment to 250g:
- Steak 250g at €40/kg: €10.00
- Garnish and sauces: €3.50
- New cost price: €13.50
- Same selling price: €29.36
New food cost: 46.0% (too high!)
See the impact directly
From analyzing actual purchasing data across different restaurant types, portion creep consistently destroys profitability. But the system reveals everything instantly:
- Extra cost per portion: €2.00
- At 25 portions per week: €2,600 per year extra
- New minimum selling price (at 33% food cost): €40.91 excl. VAT
- New menu price: €44.59 incl. 9% VAT
Calculate scenarios before you decide
Test multiple options before committing:
- Option 1: Increase portion and increase price
- Option 2: Increase portion and use cheaper meat
- Option 3: Keep portion the same and expand garnish
💡 Example: Alternative solution
Instead of 250g expensive meat, you use 225g and add €1 extra garnish:
- Steak 225g at €40/kg: €9.00
- Extended garnish: €4.50
- New cost price: €13.50
Same cost price, but the plate looks fuller with more vegetables and potatoes.
Inform team members about changes
Adjust a portion and everyone sees the new specifications immediately. No more inconsistency between shifts.
- Recipes stay current for everyone
- Cost price updates automatically
- You see margin impact instantly
How do you adjust portions in KitchenNmbrs?
Open the recipe you want to adjust
Go to your recipe list and select the dish whose portion you want to change. You immediately see the current cost price and food cost percentage.
Adjust the quantity of the ingredient
Click on the ingredient and change the quantity (for example from 200g to 250g). KitchenNmbrs immediately calculates the new cost price per portion.
Check the new food cost and minimum selling price
View the new food cost percentage and the recommended minimum selling price. This way you know immediately if you need to adjust your menu price to maintain your margin.
✨ Pro tip
Track portion changes across your 5 highest-cost dishes weekly. A 15% increase in premium ingredients can eliminate your entire month's profit.
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 I adjust multiple ingredients at once?
Yes, you can modify all quantities in a recipe simultaneously. The system recalculates your total cost price after each adjustment.
What happens to my food cost percentage during busy service periods?
The system tracks real-time portion costs even during rush periods. You'll spot expensive mistakes before they compound over multiple services.
Can I set portion alerts for high-cost ingredients?
You can configure notifications for specific ingredients. If someone increases your wagyu portions beyond set limits, you'll know immediately.
📚 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.
Standardize portions, stabilize margins
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