Seasonal harvests can significantly affect your margin. Think of it like catching a wave - new seasonal products are often cheaper, but timing is everything before prices surge back up. You need to act fast and calculate smart to ride that savings wave.
Why seasonal harvest can save your margin
Fresh seasonal harvests typically run 20-40% cheaper than old stock. New potatoes in May, crisp asparagus in April, or fresh wine in October - each brings a temporary pricing window. Adjust your recipes and prices quickly, and you'll capture a higher margin while it lasts.
💡 Example:
You buy new potatoes instead of old stock:
- Old potatoes: €1.80/kg
- New potatoes: €1.20/kg
- Savings: €0.60/kg (33% cheaper)
Per 300g portion you save €0.18
Calculate your new cost price per portion
Add up all ingredients using the new seasonal prices. Don't overlook smaller ingredients - they might've dropped in price too. It's the kind of thing you only learn after closing your first month at a loss: every ingredient matters.
- Main ingredient with new seasonal price
- Side dishes (also seasonal?)
- Sauces and garnishes
- Oil, butter, herbs
💡 Example calculation:
Asparagus dish with new asparagus:
- Asparagus (250g): €3.50 → €2.40 (new)
- Hollandaise sauce: €1.20
- New potatoes: €0.54 → €0.36 (new)
- Other ingredients: €0.80
New cost price: €4.96 (was €6.04)
Calculate your new food cost percentage
Use this formula: Food cost % = (Cost price / Selling price excl. VAT) × 100
Keep your selling price the same? Your food cost percentage automatically drops. This creates breathing room - you can choose higher margins or lower prices to boost volume.
⚠️ Note:
Seasonal advantages don't last forever. Plan ahead for price rebounds. Will you raise menu prices or pivot to different dishes?
Maximize your seasonal advantage
Your lower cost price opens three doors:
- Option 1: Same menu price = higher margin
- Option 2: Lower menu price = more sales
- Option 3: Mix: slightly lower price + slightly higher margin
💡 Example choice:
Asparagus dish at €22.00 menu price (€20.18 excl. VAT):
- Old food cost: €6.04 / €20.18 = 29.9%
- New food cost: €4.96 / €20.18 = 24.6%
- Extra margin: 5.3 percentage points!
Or drop to €20.00 and maintain 27% food cost with higher volume.
Keep track of your seasonal planning
Build a calendar of seasonal products and their price cycles. Planning ahead lets you adjust menus before opportunities slip away. Most restaurants miss these windows because they don't track harvest timing.
Food cost calculators can help you quickly update prices when seasonal deals arrive, without manual recalculation every time.
How do you calculate the margin with seasonal harvest? (step by step)
Gather new seasonal prices
Ask your supplier for the new prices of seasonal products. Compare with your current prices and note the difference per kilo or per unit.
Calculate new cost price per dish
Add up all ingredients with the new prices. Use the exact quantities per portion that you normally use, only change the prices.
Calculate new food cost percentage
Divide the new cost price by your selling price excluding VAT and multiply by 100. This gives you your new food cost percentage.
Choose your strategy
Decide whether to keep the same menu price for higher margin, or lower your price for more sales. Calculate both scenarios.
Plan for price increases
Determine in advance what you'll do when seasonal advantages end. Will you increase your menu price or replace the dish with something else?
✨ Pro tip
Track your supplier's harvest calendar and plan menu changes 10 days ahead of expected price drops. This timing captures maximum savings while avoiding last-minute recipe scrambles.
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 long do seasonal advantages usually last?
Most seasonal advantages run 2-8 weeks, depending on the product. New potatoes have shorter windows, while asparagus stretches longer. Watch your supplier's price updates closely.
Which products have the biggest seasonal advantages?
Fresh vegetables and fruits show the largest price swings. Asparagus, strawberries, new potatoes, pumpkins, and fresh herbs lead the pack. Meat and fish have smaller seasonal shifts.
How do I prevent buying too much at low prices?
Calculate realistic sales for 1-2 weeks max and stick to that volume. Seasonal products spoil faster than regular stock. Overbuying will eat your savings through waste.
Can I use seasonal products to introduce new dishes?
Absolutely! Low purchase prices create room for menu experimentation at competitive prices. Perfect timing to refresh or expand your offerings without breaking the bank.
📚 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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