Precise gram measurements form the backbone of predictable food costs. Most kitchens rely on 'pinches' and 'splashes', creating portion inconsistencies that make your food costs impossible to control. Standardized recipes give you exact portion costs and consistent flavor profiles.
Why exact grams are crucial
A recipe without precise weights isn't a recipe—it's guesswork. Every chef interprets 'a bit' differently, which causes:
- Your cost per portion to vary from €6 to €9
- Guests to get a different taste every time
- Your food cost percentage to become unpredictable
- New chefs unable to reproduce the dish
⚠️ Note:
A 'pinch of salt' can vary from 2 to 8 grams. At 100 portions per week, that's the difference between €5 and €20 in salt per year. That seems small, but add up all ingredients.
The basics: weigh everything during recipe development
Start by making one perfect portion. Weigh every ingredient you add, including:
- Main ingredients (meat, fish, vegetables)
- Herbs and spices (including that 'pinch' of salt)
- Oils and fats for cooking
- Sauces and dressings
- Garnish and decoration
? Example: Pasta Carbonara
While cooking, you weigh everything:
- Spaghetti: 120 grams
- Pancetta: 40 grams
- Eggs: 2 pieces (110 grams)
- Parmesan: 25 grams
- Olive oil: 8 grams
- Black pepper: 2 grams
Total ingredient weight: 305 grams
From perfect plate to standard recipe
Once you're happy with the taste and presentation, write down all the weights. This becomes your master recipe. Important:
- Also note the preparation method for each step
- Mention cooking times and temperatures
- Describe the desired end result
- Test the recipe by having someone else make it
Calculate food cost per ingredient
Now you'll calculate what each portion costs. You need:
- Purchase prices per kilogram for all ingredients
- A calculator (or food cost tools)
- All weights from your recipe
? Example: Carbonara Food Cost
Calculate per ingredient:
- Spaghetti: 120g × €2.50/kg = €0.30
- Pancetta: 40g × €18.00/kg = €0.72
- Eggs: 110g × €4.00/kg = €0.44
- Parmesan: 25g × €24.00/kg = €0.60
- Olive oil: 8g × €8.00/kg = €0.06
- Black pepper: 2g × €50.00/kg = €0.10
Total food cost: €2.22 per portion
Check food cost percentage
Now you know what the portion costs. Check if it fits with your selling price:
Food cost % = (Food cost / Selling price excl. VAT) × 100
? Example: Food Cost Check
Carbonara selling price: €16.50 incl. 9% VAT
- Selling price excl. VAT: €16.50 / 1.09 = €15.14
- Food cost ingredients: €2.22
- Food cost: (€2.22 / €15.14) × 100 = 14.7%
That's low for pasta. You could make the portion larger or use more expensive ingredients.
Document and save your recipe
A solid recipe contains at minimum:
- Exact ingredients with weights in grams
- Step-by-step preparation method
- Cooking times and temperatures
- Food cost per portion
- Allergen information
- Photo of the final result
⚠️ Note:
Save recipes digitally in a central location where all chefs can access them. A notebook that gets lost or wet costs you valuable knowledge.
Update recipes when prices change
Suppliers regularly raise prices. Update your food cost calculation at least every 3 months—a pattern we see repeatedly in restaurant financials shows that places updating costs quarterly maintain better margins than those reviewing annually:
- Check purchase prices with your supplier
- Recalculate food cost per portion
- Check if food cost still works out
- Adjust selling prices if needed
Food cost systems automatically calculate new costs when you update purchase prices, without you having to do the math yourself.
Related articles
How do you set up an exact recipe? (step by step)
Make one perfect portion and weigh everything
Prepare the dish as you want to serve it. Weigh every ingredient you add, including herbs, oil, and garnish. Write everything down immediately.
Calculate the food cost per ingredient
Multiply the weight of each ingredient by the purchase price per kilogram. Add up all costs for the total food cost per portion.
Check the food cost percentage
Divide the food cost by your selling price excl. VAT and multiply by 100. Aim for 28-35% for most dishes.
Document the complete recipe
Write down ingredients, weights, preparation method, cooking times, and food cost. Save digitally so all chefs can access it.
Test and refine the recipe
Have another chef make the recipe following your notes. Adjust where needed and update the documentation.
✨ Pro tip
Standardize your 3 signature dishes within the next 2 weeks. These recipes typically represent 40-60% of your total volume and give you immediate cost control.
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Frequently asked questions
Do I really have to weigh everything, including salt and pepper?
How accurate do my weights need to be?
What if my supplier raises prices?
What do I do with seasonal ingredients that vary in 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
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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