Most restaurant owners think half portions should cost half the price - this myth is costing them thousands annually. The reality? Many costs stay fixed regardless of portion size. You're likely losing €2-5 per special portion without even knowing it.
Why half portions eat into your profit
A half portion doesn't cost half as much. Many costs stay exactly the same:
- Garnish often stays the same
- Sauces aren't halved
- Preparation takes just as much time
- The plate and cutlery cost the same
💡 Example: Steak half portion
Regular steak (200g) for €28.00:
- Meat 200g: €6.00
- Garnish: €2.50
- Sauce: €1.00
- Total food cost: €9.50
Half portion (100g) sold for €16.00:
- Meat 100g: €3.00
- Garnish: €2.50 (stays the same)
- Sauce: €1.00 (stays the same)
- Total food cost: €6.50
Food cost: 43% instead of 34%!
The shared dishes trap
Shared dishes are trendy, but often mispriced. Restaurant owners think bigger portion equals proportional pricing. But the math doesn't work that way.
💡 Example: Shared carpaccio
Regular carpaccio (1 person) for €14.50:
- Beef 80g: €3.20
- Arugula: €0.80
- Parmesan: €1.50
- Dressing: €0.50
- Total: €6.00 (food cost 41%)
Shared carpaccio (2 people) for €22.00:
- Beef 140g: €5.60
- Arugula: €1.20
- Parmesan: €2.50
- Dressing: €0.80
- Total: €10.10 (food cost 46%)
Per person you charge €11.00 but it costs €5.05. Worse than the regular portion!
What this costs you annually
These "small" differences destroy your bottom line. From tracking this across dozens of restaurants, I've seen establishments lose 15-20% of their potential profit on special portions.
⚠️ Reality check:
With 100 covers daily and 20% ordering special portions, you're losing roughly €2.00 per portion in margin. That's €14,560 annually in vanished profit.
How to fix this mess
Stop guessing. Calculate every portion size separately - down to the last gram.
- Half portions: Minimum 70% of regular price
- Shared dishes: Calculate exact ingredient increases
- Kids menus: Often same food cost as adult portions
💡 Example: Correct pricing
Steak half portion with food cost €6.50:
- For 30% food cost: €6.50 ÷ 0.30 = €21.67 excl. VAT
- Incl. 9% VAT: €21.67 × 1.09 = €23.62
- Round to €23.50
Not €16.00 but €23.50 - difference of €7.50 per portion!
Digital recipe systems save the day
A food cost calculator like KitchenNmbrs lets you create separate recipes for each portion size. You'll see food cost and percentages instantly, no manual math required.
The system calculates minimum selling prices for your target margin automatically. No guesswork, just cold hard numbers.
How do you calculate correct prices for different portion sizes?
Make a list of all ingredients per portion
Write down exactly what goes on the plate for each portion size. Don't forget garnish, sauces and oil. Measure everything - no estimates.
Calculate the food cost per portion size
Multiply each quantity by the purchase price per unit. Add everything up for the total food cost of that specific portion.
Determine the minimum selling price
Divide the food cost by your desired food cost percentage (for example 0.30 for 30%). Multiply by 1.09 for the price including 9% VAT.
✨ Pro tip
Calculate your 3 most popular half portions this month - track exactly what they cost versus what you charge. Most restaurants discover they're losing €3-7 per portion on these "simple" menu tweaks.
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
Can't I just offer half portions for half the price?
That's financial suicide. Many costs stay fixed - garnish, prep time, service. Charge at least 70% of the regular price or you'll bleed money.
What about kids menus - are they cheaper in food cost?
Usually not much. Kids get the same garnish and sauces, just less protein. Calculate each dish exactly - you might be shocked at the real costs.
Do I need separate recipes for every portion size?
Absolutely. It's the only way to know exact food costs and protect your margins. Digital systems make creating recipe variations simple.
What if guests complain half portions cost too much?
Explain it's the same quality and prep work, just less protein. Better yet, guide them toward appetizers or dishes with better cost structures.
📚 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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