Pricing a daily special is like building a house – you need a solid foundation of actual costs before adding your profit margin. Too many kitchens wing it with estimates, then wonder why their popular specials drain profits. The math isn't complicated once you know the steps.
Gather all ingredients and their costs
Start by listing every single ingredient that touches your daily special. Don't just count the main components – grab the garnish, sauces, oil, butter, and everything that lands on the plate.
💡 Example daily special - Salmon with risotto:
Ingredients per portion:
- Salmon fillet 180g: €4.80
- Risotto rice 80g: €0.32
- Vegetable stock: €0.15
- White wine: €0.25
- Parmesan cheese: €0.45
- Butter: €0.18
- Vegetables (broccoli, carrot): €0.85
- Herbs and oil: €0.20
Total ingredient costs: €7.20
Use your actual purchase prices from suppliers. Check these regularly – prices shift without warning, and last month's calculations can become this month's losses.
Determine your desired food cost percentage
Most restaurants target food costs between 28% and 35% for daily specials. This percentage represents how much of your selling price goes toward ingredients.
- 28-30%: Fine dining or premium specials
- 30-33%: Casual dining establishments
- 33-35%: Bistros and neighborhood spots
⚠️ Note:
Daily specials can run slightly higher food costs than regular menu items since they're customer magnets. But don't exceed 40% – that's where profits disappear.
Calculate the minimum selling price
Here's your formula for minimum selling price:
Minimum selling price (excl. VAT) = Ingredient costs ÷ (Desired food cost ÷ 100)
💡 Calculation example:
Ingredient costs: €7.20
Desired food cost: 30%
Calculation: €7.20 ÷ 0.30 = €24.00 excl. VAT
Price incl. 9% VAT: €24.00 × 1.09 = €26.16
Rounded menu price: €26.50
Round to menu-friendly numbers that match your restaurant's style. €26.16 becomes €26.50 or €27.00, depending on your positioning.
Check the competition and market position
Your calculated price sets your floor. Now research what similar restaurants charge for comparable specials. If you're pricing too high, you've got three moves:
- Swap ingredients: Find cost-effective alternatives
- Trim portions: Drop from 180g to 160g salmon
- Defend the premium: Through superior quality or presentation
💡 Alternative calculation:
If market price is €24.00 (incl. VAT):
€24.00 ÷ 1.09 = €22.02 excl. VAT
Food cost: €7.20 ÷ €22.02 = 32.7%
Still acceptable for a daily special.
Monitor and adjust as needed
Daily specials aren't set-and-forget recipes. After managing kitchen operations for nearly a decade, I've learned that weekly cost checks save more money than elaborate inventory systems.
Track your food costs weekly, especially when sourcing from multiple suppliers. Many restaurants use tools like a food cost calculator to automate these calculations instead of crunching numbers manually every time.
How do you calculate the selling price of your daily special?
Add up all ingredient costs
Make a list of each ingredient with the exact amount per portion. Add up the costs of main ingredients, garnish, sauces, and everything that goes on the plate.
Choose your desired food cost percentage
Determine which food cost fits your restaurant: 28-30% for fine dining, 30-33% for casual dining, or 33-35% for bistros. For daily specials, this can be slightly higher.
Calculate your minimum selling price
Divide your ingredient costs by your desired food cost percentage. Then multiply by 1.09 for VAT and round to a nice menu price.
✨ Pro tip
Calculate food costs on your top 3 daily specials every 2 weeks. These dishes drive most of your special-menu profits, so keeping them profitable protects your bottom line.
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 a daily special have a higher food cost than my regular menu?
Yes, absolutely. Daily specials often serve as customer magnets and can run 35-40% food costs. Just don't exceed 40% or you'll start bleeding money on every plate.
Should I include VAT in my food cost calculation?
No, always calculate food cost using the selling price excluding VAT. Your menu shows prices with 9% VAT, but food cost calculations work with pre-tax numbers.
How often should I check my daily special prices?
Review ingredient prices monthly at minimum. Suppliers bump prices regularly, especially for fish, meat, and seasonal produce. Weekly checks are even better if you're running tight margins.
What if my calculated price exceeds competitor pricing?
You have three options: substitute cheaper ingredients, reduce portion sizes, or justify the premium through superior quality and presentation. Don't just match lower prices without adjusting costs.
📚 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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