Ever wondered if that supplier-coach combo deal is actually costing you more than you think? Many restaurants get tempted by package deals combining products and coaching services. But calculating true purchase prices becomes tricky when everything's bundled together.
Separate coaching and product costs
With a supplier-coach arrangement, you'll typically receive one invoice covering both products and consulting services. But here's what you need to do: split these costs for accurate pricing calculations.
💡 Example:
Monthly invoice supplier-coach: €3.200
- Products: €2.400
- Coaching: €800
For food cost, you only count the €2.400, not the coaching.
Calculate the actual purchase price per product
You'll want a detailed breakdown of every product with quantities and individual unit prices. Most supplier-coaches prefer showing just totals - don't accept that.
- Request an Excel spreadsheet listing all products with individual prices
- Cross-reference these prices against other suppliers
- Look for inflated product prices that subsidize 'free' coaching
⚠️ Watch out:
Some supplier-coaches inflate product pricing to offset coaching fees. You're still paying for advice - it's just hidden in your food costs.
Compare with market prices
Based on real restaurant P&L data, establishments often pay 12-18% more for products through supplier-coach arrangements. Compare pricing against at least two alternative suppliers.
💡 Comparison example:
Beef fillet per kg:
- Supplier-coach: €28,50
- Regular supplier A: €26,80
- Regular supplier B: €27,20
Difference: €1,30 - €1,70 per kg. At 20 kg/month = €26-34 extra.
Calculate total additional costs
Add up your product premiums plus coaching fees. Then measure this against the actual value you're receiving from the consulting services.
Formula:
Total additional costs = (Higher product price × Monthly volume) + Coaching fee
- Does the coaching justify these extra costs?
- Could you purchase consulting services separately for less?
- What measurable improvements has the advice delivered?
Administrative separation
Your accounting and cost calculations need clean separation between product purchases and consulting expenses.
- Products belong under 'Food purchases' (direct costs)
- Coaching belongs under 'Consulting costs' (overhead)
- Request separate line items on all invoices
💡 Practical:
Food cost calculators should only include actual product prices, excluding consulting fees. This gives you accurate cost calculations.
How do you calculate the actual purchase price? (step by step)
Request a detailed invoice
Have the supplier-coach specify all products with quantities and prices per unit. Also ask them to list coaching separately on the invoice.
Compare product prices with the market
Get quotes from at least 2 other suppliers for the same products. Calculate the difference per product and multiply by your monthly volume.
Calculate total additional costs
Add the extra product costs to the coaching fee. Compare this total amount with the value you get back from the advice.
✨ Pro tip
Negotiate a 90-day price transparency trial before signing any long-term contract. Request monthly Excel files showing individual product costs to track pricing changes over your first quarter.
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 do I know if I'm paying too much for the products?
Compare prices with at least two other suppliers. A 5-10% difference is normal, but anything over 15% suggests you're overpaying. Factor in the coaching value to determine if the premium makes sense.
What if the supplier won't provide separate pricing breakdowns?
That's a red flag. Reputable suppliers can always provide transparent pricing details. If they refuse, they're likely hiding inflated product costs that subsidize their consulting services.
Can I deduct coaching costs from my food cost calculations?
No, consulting fees shouldn't be included in food cost calculations. Those belong under general business expenses. Only actual product purchase prices count toward your food costs for accurate margin analysis.
📚 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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