Last month, a chef discovered their €1.20 garnish was costing them €37,440 annually across all dishes. Most restaurant owners underestimate how quickly parsley sprigs, lemon slices, and salad portions add up. Remove that garnish, and your food cost drops 2-5 percentage points immediately.
What does a garnish really cost?
Garnishes appear cheap, but tally up every component: the green leaf, radishes, tomato slices, dressing. Per plate it's minimal, but multiply that by 100 covers daily.
💡 Example:
Standard garnish with a steak:
- Mixed salad (30g): €0.45
- Cherry tomatoes (3 pieces): €0.30
- Cucumber (4 slices): €0.15
- Dressing (15ml): €0.20
Total garnish: €1.10 per plate
Impact on your food cost percentage
That €1.10 garnish creates more impact than you'd expect. With a steak priced at €32.00 (€29.36 excl. VAT), removing the garnish means nearly 4 percentage points in food cost reduction.
💡 Calculation:
Steak €32.00 (€29.36 excl. VAT):
- With garnish (€9.50 ingredients): 32.4% food cost
- Without garnish (€8.40 ingredients): 28.6% food cost
- Difference: 3.8 percentage points
Financial impact on an annual basis
Removing garnishes creates cumulative effects. At 100 covers daily, 6 days weekly, you'll save considerably. This represents one of the most common blind spots in kitchen management - those small additions that seem insignificant but drain profits consistently.
💡 Annual savings:
At €1.10 garnish per plate:
- 100 covers × 6 days = 600 plates/week
- 600 × €1.10 = €660/week
- €660 × 52 weeks = €34,320/year
Total savings: €34,320 per year
⚠️ Note:
Removing garnish can affect your guests' experience. Consider whether the cost savings outweigh potential complaints about a 'bare' plate.
Smart alternatives to expensive garnishes
You don't need to eliminate everything. Replace costly garnishes with cheaper alternatives that deliver the same visual impact:
- Parsley instead of arugula: €0.10 vs €0.40 per portion
- Red onion instead of radish: €0.08 vs €0.25 per portion
- Homemade dressing: €0.15 vs €0.35 for store-bought
- Seasonal vegetables: often 50% cheaper than exotic alternatives
Garnish as part of the dish
Some garnishes can become functional. Instead of loose decoration, make them contribute to the dish's taste and nutrition profile.
💡 Smart garnishes:
- Grilled vegetables that also serve as a side dish
- Herb oil that adds flavor to the meat
- Roasted nuts for texture and nutrition
- Microgreens that add vitamins
Tracking garnish costs
Many kitchens forget to include garnishes in their cost price calculations. This makes their food cost appear lower than reality.
⚠️ Note:
Count EVERYTHING that goes on the plate: olive oil, sea salt, pepper, the sprig of thyme. These 'small' costs quickly add up to €0.50-1.50 per plate.
How do you calculate the impact of garnish on your food cost?
List all garnish components
Write down every ingredient that goes on the plate: salad, tomato, cucumber, dressing, herbs. Weigh or measure the exact amount per portion. Don't forget anything, including olive oil or salt.
Calculate the costs per component
Look up the purchase price per kilo or liter of each ingredient. Calculate what the amount per portion costs. Add up all components for the total garnish costs.
Compare food cost with and without garnish
Calculate your food cost with the garnish included, and without. Use the formula: (ingredient costs / selling price excl. VAT) × 100. The difference shows you the exact impact on your margin.
✨ Pro tip
Calculate the exact cost of your current garnish on your top 3 dishes over a 30-day period. You'll often find that reducing garnish components by just 30% maintains visual appeal while cutting costs by €15-40 per service.
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 much can I save by removing garnishes?
On average 2-5 percentage points food cost, depending on how extensive your garnish is. At a restaurant with €500,000 annual turnover, this can save €10,000-25,000 per year.
Which garnishes are the most expensive?
Microgreens, exotic vegetables, fresh herbs and store-bought dressings often cost the most. Arugula, avocado and out-of-season vegetables are also pricey per gram.
Can I buy garnish more cheaply?
Yes, buy seasonal vegetables, make dressings yourself, and use local suppliers for fresh herbs. Buying larger quantities can also lower the price per kilo.
📚 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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