Developing a new dish is exciting, but it only becomes truly profitable once it achieves the desired margin. Many kitchens launch dishes without thoroughly testing them, only to discover later that they're losing money on every portion sold. Here's how to systematically test whether a new dish reaches your target profit margin before it goes on the menu.
Why testing is crucial
Developing a new dish usually goes like this: your chef comes up with something delicious, you estimate the cost, set a price on the menu, and hope it works out. But without systematic testing, you'll run into risks:
- Ingredient costs turn out higher than estimated
- Portions get bigger than planned by the kitchen
- Trim loss disappoints with new suppliers
- Prep time requires more staff than expected
⚠️ Watch out:
A dish that looks like 30% food cost on paper can end up at 38% in practice due to unexpected costs and larger portions.
Step 1: Calculate the theoretical cost price
Start with an accurate cost calculation on paper. Add up everything that goes on the plate:
- Main ingredients (meat, fish, vegetables)
- Sides and garnishes
- Sauces and dressings
- Oil, butter, salt, spices
- Decoration and microgreens
💡 Example: New salmon salad
Ingredients per portion:
- Salmon fillet 150g: €4.20
- Salad mix 80g: €1.10
- Avocado 1/2 piece: €0.85
- Dressing: €0.35
- Garnish and oil: €0.40
Theoretical cost price: €6.90
Calculate what your minimum selling price needs to be for your desired margin:
Minimum price = Cost price ÷ (Desired food cost ÷ 100)
At 30% food cost and €6.90 cost price: €6.90 ÷ 0.30 = €23.00 excl. VAT (€25.07 incl. VAT)
Step 2: Make the dish 10 times in a row
Making it once won't give you a reliable picture. Make the dish 10 times and measure each time:
- Exact quantities you use
- Trim loss and waste per ingredient
- Prep time from start to finish
- How much sauce/dressing is left over
💡 Example: Salmon salad test results
After making it 10 times, it turns out:
- Average salmon usage: 165g (not 150g)
- Salmon trim loss: 8% more than expected
- Dressing: 15% more needed for taste
- Prep time: 8 minutes (planned: 5 min)
Actual cost price: €8.10 (not €6.90)
Step 3: Test with different cooks
Have at least 2 different team members make the dish according to your recipe. You'll often see differences in:
- Portion size (some give more, others less)
- Trim loss (experience makes a difference)
- Prep time and efficiency
- Interpretation of "a pinch" or "generous"
Note the differences and adjust your recipe so everyone achieves the same result. Most kitchen managers discover too late that what looks consistent on paper varies wildly between different cooks' hands.
Step 4: Calculate the actual margin
Take the average of your 10 tests and calculate your actual food cost:
Actual food cost % = (Average cost price ÷ Selling price excl. VAT) × 100
💡 Example: Final calculation
Salmon salad on menu for €26.00 incl. VAT:
- Selling price excl. VAT: €23.85
- Actual cost price: €8.10
- Actual food cost: 34.0%
Conclusion: Too high! Target was 30%, now 34%.
Step 5: Optimize or adjust prices
If your margin doesn't work out, you have three options:
- Raise the price: €8.10 ÷ 0.30 = €27.00 excl. VAT (€29.43 incl.)
- Lower the costs: Smaller portions, cheaper ingredients
- Accept lower margin: If the dish attracts many guests
⚠️ Watch out:
Never go live with a dish that has more than 35% food cost, unless you deliberately choose it as a loss leader.
Step 6: Test with real guests
Run the dish as a special for 2-3 weeks before it permanently goes on the menu. Monitor:
- How much you sell per day
- Do you get compliments or complaints
- Are guests leaving a lot on their plates (portions too large)
- How long does prep take during busy times
Make adjustments if needed before you permanently add it to your menu.
How do you test a new dish? (step by step)
Calculate theoretical cost price
Add up all the ingredients that go on the plate, including oil, spices, and garnish. Calculate your minimum selling price for the desired margin.
Make the dish 10 times
Test the recipe 10 times in a row. Each time, measure the exact quantities, trim loss, and prep time.
Have different cooks test it
Have at least 2 team members make the dish. Check whether everyone delivers the same portions and quality according to your recipe.
Calculate actual margin
Take the average of all tests and calculate your actual food cost percentage. Compare it with your target.
Test with real guests
Run the dish as a special for 2-3 weeks. Monitor sales, feedback, and operational execution during busy times.
✨ Pro tip
Track your dish's food cost percentage for exactly 30 days after launch to catch any margin drift. Even tested dishes can creep up in cost as your team gets comfortable with portions.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How many times do I need to test a new dish?
At least 10 times to get a reliable average. For complex dishes with a lot of trim work, 15-20 times may be better.
What if my actual cost price turns out higher than calculated?
Then you can raise the price, reduce portions, choose cheaper ingredients, or deliberately accept a lower margin as a loss leader.
Should I also factor in prep time in the test?
Yes, long prep time costs more staff. A dish that takes 15 minutes instead of 8 can significantly increase your labor costs.
📚 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.
Develop recipes with instant cost calculation
Every new recipe has a cost price. KitchenNmbrs calculates it while you build the recipe — so you know if it's profitable before it hits the menu. Try it free.
Start free trial →