Identify which three dishes on my

Quick answer

Your restaurant's busiest Tuesday night rush just ended, but three of your most popular dishes actually cost you money with every order. These profit-killers are typically high-volume items where ingredient costs have crept up while menu prices stayed frozen.

Your restaurant's busiest Tuesday night rush just ended, but three of your most popular dishes actually cost you money with every order. These profit-killers are typically high-volume items where ingredient costs have crept up while menu prices stayed frozen. Here's exactly how to spot which three dishes need immediate price corrections.

Why exactly three dishes?

Recalculating your entire menu eats up valuable time you don't have. Targeting the three most critical cases solves 80% of your profit leak. These three dishes typically include:

Your highest-volume dish (maximum profit impact)
The dish with the worst food cost percentage
The dish hit hardest by recent ingredient price spikes

Step 1: Identify your top 5 best-selling dishes

Pull data from your POS system or manually track sales for one full week. Rank them by volume sold, not revenue.

? Example:

Sales figures from one week:

Steak: 45 portions
Salmon: 38 portions
Pasta carbonara: 35 portions
Chicken: 28 portions
Vegetarian burger: 22 portions

Step 2: Calculate the current food cost of these 5 dishes

Add up every ingredient cost and divide by your selling price excluding VAT. Don't skip the small stuff—it adds up fast.

Formula: Food cost % = (Ingredient costs / Selling price excl. VAT) × 100

? Example steak:

Ingredient costs:

Steak 200g: €7.20
Potatoes: €0.80
Vegetables: €1.20
Sauce: €0.60
Butter/oil: €0.40

Total ingredient costs: €10.20

Menu price: €32.00 incl. VAT = €29.36 excl. VAT

Food cost: (€10.20 / €29.36) × 100 = 34.7%

⚠️ Note:

Always use the price excluding VAT for calculations. Restaurant food carries 9% VAT, so divide your menu price by 1.09 to get the base price.

Step 3: Determine which three are most urgent

Now you've got food costs for your 5 top sellers. From tracking this across dozens of restaurants, the priority order becomes clear:

Most urgent: Food cost above 35% AND high sales volume
Second priority: Food cost between 32-35% with very high sales
Third priority: Food cost above 38%, regardless of volume

? Example prioritization:

Steak: 34.7% food cost, 45 portions → Priority 2
Salmon: 38.2% food cost, 38 portions → Priority 1 (most urgent!)
Pasta: 29.1% food cost, 35 portions → Fine as is
Chicken: 41.3% food cost, 28 portions → Priority 3
Veggie burger: 26.8% food cost, 22 portions → Fine as is

Calculate the financial impact per dish

For your three urgent dishes, calculate exactly how much money you're bleeding each week and annually.

Formula: Loss per portion = (Current food cost % - Target food cost %) × Selling price excl. VAT

? Example salmon (38.2% food cost):

Target food cost: 30%

Selling price excl. VAT: €27.52

Loss per portion: (38.2% - 30%) × €27.52 = €2.26

Sales per week: 38 portions

Loss per week: 38 × €2.26 = €85.88

Loss per year: €85.88 × 52 = €4,466

What action per dish?

For each of your three problem dishes, you've got three moves:

Raise price: Calculate new menu price for desired food cost
Reduce portion: Use fewer ingredients
Cheaper ingredients: Alternative supplier or quality

⚠️ Note:

Start with your highest-volume dish—that's where small changes create massive impact. A modest €2 price bump on a dish you sell 45 times weekly generates an extra €4,680 annually.

How often to repeat?

Run this analysis every 3 months minimum. Ingredient prices shift constantly, and so does your sales mix. Today's biggest problem might resolve itself while new issues emerge.

How to find the three most urgent dishes? (step by step)

Determine your top 5 best-selling dishes

Note for a week how many of each dish you sell, or check your POS system. Rank them from most to least sold.

Calculate the current food cost of these 5 dishes

Add up all ingredient costs per dish. Divide by the selling price excluding VAT and multiply by 100 for the percentage.

Prioritize by food cost percentage and sales volume

Dishes above 35% food cost with high sales are most urgent. Dishes above 38% are always urgent, regardless of sales.

Calculate the financial loss per dish

Multiply the difference between current and target food cost by your selling price and weekly sales. This shows urgency in euros.

Choose your action: price, portion or ingredient

For each urgent dish choose: raise menu price, reduce portion size, or find cheaper ingredients. Always start with your best-seller.

✨ Pro tip

Pull your POS data for the last 30 days and calculate food costs for just your top 3 volume leaders. You'll spot your biggest profit leak within 15 minutes of number-crunching.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

Try KitchenNmbrs free →

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Frequently asked questions

What if all my dishes have a low food cost?

You're in good shape, but double-check your ingredient pricing accuracy. Many operators forget to include costs like oil, butter, spices and garnish. These "small" items can push your real food cost up by 3-5%.

Should I include all ingredients, even salt and pepper?

For precise calculations, yes—include everything that touches the plate. Salt and pepper cost pennies, but oil, butter, sauces and spices add up quickly. Missing these items can understate your true food cost by several percentage points.

How often should I repeat this analysis?

Every 3 months minimum, or immediately after any supplier price increases. Ingredient costs fluctuate constantly, especially proteins and produce. Your food cost percentages can shift dramatically in just a few weeks.

What if my best-selling dish has a high food cost?

That becomes your absolute top priority for correction. Even a small price adjustment on high-volume items creates massive profit improvement. Fix this one first, then tackle the others.

Can I raise menu prices without losing customers?

Gradual increases of €1-2 typically go unnoticed by customers. Implement changes slowly and emphasize quality or fresh ingredients if questioned. Most guests accept reasonable price adjustments.

What is an acceptable food cost percentage?

Most restaurants target 28-35% food cost. Fine dining can run higher (up to 38%) due to premium ingredients, while fast-casual concepts often stay lower (25-30%). Your concept and rent costs determine your ideal range.

How do I handle dishes with fluctuating ingredient costs?

Track the most volatile ingredients separately and adjust pricing monthly if needed. Consider using market price notation on menus for items like fresh fish or seasonal produce that swing dramatically in cost.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

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

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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