Ever wondered why your food costs keep creeping up despite steady ingredient prices? Oil might be the culprit - it seems cheap per can, but many kitchens estimate usage instead of tracking actual amounts. That guesswork can cost you hundreds monthly.
Why oil cost price matters
A 10-liter can of oil for €25 doesn't seem like much. But when you don't track usage per dish, money slips away. With 200 covers daily, the difference between 5ml and 10ml oil per plate saves €730 yearly.
⚠️ Note:
Don't just count frying oil - include oil in dressings, marinades and finishing touches. Those small amounts create big expenses.
Basic formula for oil per portion
The calculation's straightforward, but you must include every cost:
Cost price per ml = (Purchase price can + VAT) / Volume in ml
Cost price per portion = Cost price per ml × ml per portion
💡 Example:
Sunflower oil, 10-liter can for €22.50 excl. VAT:
- Purchase price: €22.50 + 9% VAT = €24.53
- Per ml: €24.53 / 10,000ml = €0.002453
- For 15ml per portion: €0.002453 × 15 = €0.037
Cost price per portion: €0.037 (almost 4 cents)
Different oil types and their impact
Oil isn't oil. Cost prices vary dramatically by type:
- Sunflower oil: €2.45-2.80 per liter
- Olive oil (basic): €4.50-6.00 per liter
- Extra virgin olive oil: €8.00-15.00 per liter
- Truffle oil: €25.00-40.00 per liter
💡 Example of difference:
Same 15ml oil per portion with different types:
- Sunflower: €0.037
- Basic olive oil: €0.075
- Extra virgin: €0.150
- Truffle oil: €0.450
Difference between cheapest and most expensive: €0.413 per portion!
How much oil do you actually use?
Most kitchens guess low on oil usage. Check these amounts:
- Pan frying: 10-20ml per portion
- Salad dressing: 5-15ml
- Plate finishing: 2-5ml
- Marinades: 5-10ml per 100g meat
⚠️ Note:
Total all oil reaching the plate. A dressed salad with grilled chicken easily contains 25-30ml oil.
Impact on your food cost
Oil looks minor but creates major costs. At a restaurant serving 150 covers daily:
💡 Annual impact calculation:
Difference between 15ml and 20ml extra virgin olive oil (€0.12/liter):
- Extra per portion: 5ml × €0.012 = €0.06
- Per day: €0.06 × 150 = €9.00
- Per year (300 working days): €2,700
That's €2,700 difference from just 5ml more oil!
Tracking digitally vs. estimating
Many kitchens guess oil usage. That creates problems because:
- Chefs use varying amounts
- Supplier prices fluctuate
- You overlook oil in sauces and dressings
This mistake costs the average restaurant EUR 200-400 per month in untracked oil expenses. Systems like KitchenNmbrs record exact oil amounts per dish. You'll see real cost prices immediately and adjust when prices shift.
How do you calculate oil cost price per portion?
Calculate cost price per ml
Divide the total purchase price (including VAT) by the number of ml in the package. A 10-liter can (10,000ml) for €24.53 incl. VAT gives €0.002453 per ml.
Measure actual usage per dish
Add up all the oil that goes into the dish: frying oil, dressing, finishing. Use a measuring cup or scale to measure precisely, don't estimate.
Multiply and add up
Cost price per ml × ml per portion = oil cost price per dish. Add this to your other ingredient costs for the total cost price.
✨ Pro tip
Weigh your oil can before and after each service for one week - you'll discover your actual usage per cover is usually 20-30% higher than estimates.
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 include VAT in my oil cost price?
Yes, always calculate with your actual payment amount, including VAT. That's 9% VAT for oil in the Netherlands.
How often should I update my oil prices?
Check every 3 months or with new deliveries. Oil prices fluctuate due to world markets and exchange rates, especially olive oil.
What if I use different oil types mixed together?
Calculate each oil type separately and add them up. For example: 10ml sunflower for cooking + 5ml olive oil for finishing = two separate cost prices.
📚 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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