Here's an uncomfortable truth: most restaurant owners discover they're losing money weeks after a supplier price hike hits. A 15% increase over three months gives you breathing room, but only if you calculate the real impact on your margins now. You can prevent profit erosion and adjust strategically before it's too late.
What a price increase means for your margin
Supplier price hikes slam your food cost percentage directly. Do nothing? Your margin shrinks. But three months' notice gives you runway to crunch numbers and respond strategically.
? Example:
Your steak currently costs €12/kg. In three months it'll jump to €13.80/kg (+15%). Per 250-gram steak:
- Current cost: €3.00 per portion
- Future cost: €3.45 per portion
- Additional expense: €0.45 per steak
Serving 50 steaks weekly = €1,170 extra annual costs
Calculate your new food cost percentage
Ingredient price jumps reshape your food cost percentage. You need to know exactly where you'll land.
Formula: New food cost % = (New ingredient costs / Selling price excl. VAT) × 100
? Example:
Steak dish: €32.00 incl. 9% VAT
- Selling price excl. VAT: €29.36
- Current ingredient costs: €9.50 (food cost 32.4%)
- Future ingredient costs: €10.95 (food cost 37.3%)
Food cost jumps from 32.4% to 37.3% - unsustainable territory!
Three strategic responses
This one represents one of the most common blind spots in kitchen management - having advance notice but failing to act decisively. You've got options:
- Response 1: Increase selling price to maintain current food cost
- Response 2: Source alternative suppliers with better pricing
- Response 3: Modify the dish (different protein cut, adjusted portion size)
⚠️ Reality check:
Inaction is a decision too, but you're choosing reduced profitability per dish. High-volume items can drain thousands annually.
Calculate your new minimum selling price
Want to preserve your food cost percentage? You'll need to determine the required selling price adjustment.
Formula: New selling price excl. VAT = New ingredient costs / (Target food cost % / 100)
? Example:
Maintaining 32% food cost:
- New ingredient costs: €10.95
- Target food cost: 32%
- Required price excl. VAT: €10.95 / 0.32 = €34.22
- Required price incl. VAT: €34.22 × 1.09 = €37.30
Price adjustment needed: €32.00 to €37.30 - a €5.30 increase
Impact on your total revenue
Calculate the full financial impact and gauge customer price sensitivity:
- Tally monthly portion sales for affected dishes
- Multiply by additional cost per portion
- This reveals your monthly profit impact
Food cost management tools automatically compute price increase impacts across your entire menu, highlighting dishes requiring immediate attention.
Related articles
How do you calculate the impact of a price increase?
Calculate the new ingredient costs
Take your current ingredient costs per dish and increase them by the supplier's percentage. At 15% price increase: current costs × 1.15.
Calculate your new food cost percentage
Divide the new ingredient costs by your selling price excl. VAT and multiply by 100. This shows you how high your food cost will be.
Determine your new selling price
Divide your new ingredient costs by your desired food cost percentage. Multiply by 1.09 for the price incl. VAT on your menu.
✨ Pro tip
Set calendar reminders every 6 weeks to review supplier pricing across your top 20 ingredients. Price creep often happens gradually, and catching 3-5% increases early prevents the shock of discovering 15-20% margin erosion months later.
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
Should I raise prices immediately after a supplier price increase?
Is switching suppliers always the better option?
How should I communicate menu price increases to customers?
What happens when multiple suppliers increase prices simultaneously?
Do I calculate food costs including or excluding VAT?
How far in advance should I lock in supplier contracts to avoid price volatility?
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.
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