The purchase price on your invoice isn't the real price per kilo of meat. Through delivery, storage, and portioning you often pay 15-25% more than you think. These hidden costs determine your real food cost and profitability.
The hidden costs of meat purchasing
Many restaurant owners only look at the price on the supplier's invoice. But between purchase and plate there are extra costs that increase your real price per kilo.
💡 Example:
You buy entrecôte for €28/kg. After all extra costs you really pay:
- Purchase price: €28.00/kg
- Delivery costs: €1.40/kg (5%)
- Storage costs: €0.84/kg (3%)
- Portioning costs: €2.24/kg (8%)
Real price: €32.48/kg
Calculating delivery costs
Delivery includes transport, fuel, and shipping costs. Many suppliers don't charge this separately, but it's built into the price.
- Direct delivery costs: €25-50 per delivery
- Minimum order value: Often €150-300
- Fuel surcharge: 2-5% of order value
- Refrigerated transport: Extra 3-8% for chilled transport
⚠️ Note:
Small orders are relatively more expensive. With an order of €200, €30 delivery costs 15% extra. With €500 that's only 6%.
Storage costs in your kitchen
Meat has specific storage requirements that come with costs:
- Refrigerated space: €0.15-0.25 per kg per day
- Energy costs: Cooling runs 24/7
- Packaging material: Vacuum bags, labels
- Quality control: Time to check temperature and shelf life
💡 Example storage cost calculation:
You store 50 kg of meat for 3 days before using it:
- Cooling costs: €0.20/kg/day × 3 days = €0.60/kg
- Packaging: €0.10/kg
- Control time: €0.15/kg
Total storage costs: €0.85/kg
Portioning costs and cutting loss
The biggest cost difference occurs during portioning. Time and product are lost here.
- Labor time: €25-35 per hour for portioning
- Cutting loss: 8-15% of the product
- Trimming: Fat and sinew that you throw away
- Inconsistent portions: Too large portions cost extra
💡 Portioning costs example:
Your chef portions 10 kg of entrecôte in 1.5 hours:
- Labor costs: 1.5 hours × €30 = €45
- Cutting loss: 12% = 1.2 kg thrown away
- Usable meat: 8.8 kg
Portioning costs: €45 ÷ 8.8 kg = €5.11/kg extra
The complete formula
To calculate your real purchase price, add up all costs and divide by the usable weight.
Real price per kg = (Purchase price + Delivery + Storage + Portioning costs) ÷ Usable weight
⚠️ Note:
Always calculate with usable weight after cutting loss, not with purchase weight. Otherwise you underestimate your real costs.
Practical tips for cost savings
- Larger orders: Reduces delivery costs per kilo
- Standard portion sizes: Less cutting loss and faster portioning
- FIFO principle: First in, first out prevents spoilage
- Compare suppliers: Not just on purchase price, but also on service
With a system like KitchenNmbrs you can record all these costs per ingredient and automatically calculate your real cost price.
How do you calculate the real purchase price? (step by step)
Gather all purchase data
Note the invoice price per kilo, delivery costs, minimum order value, and any surcharges. Also check how many kilos you order per delivery so you can calculate the delivery costs per kilo.
Calculate storage and holding costs
Add up the costs for cooling, packaging, and time for quality control. Calculate on average €0.20 per kilo per day for refrigerated space, plus packaging material and labor costs for inspection.
Measure portioning costs and cutting loss
Weigh the product before and after portioning to determine cutting loss. Calculate the labor costs for portioning and divide by the usable weight. This gives you the real costs per usable kilo.
✨ Pro tip
Portion meat directly after delivery in standard sizes and freeze what you won't use within 2 days. This saves storage costs and prevents spoilage.
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
What percentage should I calculate for delivery costs?
Delivery costs vary between 3-8% of the order value, depending on the size of your order. Smaller orders have relatively higher delivery costs per kilo.
How do I calculate cutting loss with meat?
Weigh the meat before and after portioning. Cutting loss % = (Purchase weight - Usable weight) ÷ Purchase weight × 100. Average loss with meat is 8-15%.
Should I include labor costs in the purchase price?
Yes, portioning takes time and therefore money. Calculate €25-35 per hour for an experienced chef portioning meat. This can cost €2-5 per kilo extra.
What if my supplier doesn't charge separate delivery costs?
Then the transport costs are built into the purchase price. Compare prices from different suppliers including their delivery terms to see the real costs.
How often should I update this calculation?
Check your real purchase price at least every 3 months. Energy prices, labor costs, and supplier rates change regularly and affect your cost price.
📚 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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