A 28-seat bistro owner recently asked me why her food costs hit 40% despite decent prices - turns out she was running 35 dishes with a two-person kitchen team. Your menu size directly impacts both operational flow and profit margins. The sweet spot exists, and it's smaller than most new owners think.
Start with your kitchen capacity
Your menu size connects directly to kitchen capabilities. New restaurants have limited equipment, storage space, and experience. Start small, then expand gradually.
💡 Example calculation for a bistro:
Kitchen team: 1 chef + 1 assistant
- Appetizers: 3-4 dishes
- Main courses: 6-8 dishes
- Desserts: 3-4 dishes
- Daily specials: 2 dishes
Total: 14-18 dishes
Calculate your inventory costs per dish
Every additional dish means extra ingredients in stock. Too many different ingredients inflate purchasing costs and increase waste risk.
⚠️ Watch out:
Each dish averages 8-12 ingredients. With 20 dishes you're stocking 160+ different products. That demands significant working capital and multiplies waste risk.
The 80/20 rule for restaurants
From years of working in professional kitchens, I've seen that 20% of dishes generate 80% of revenue. Focus on perfecting a limited selection rather than offering an extensive menu with mediocre execution.
- 5-8 main courses: Your revenue core, where profits live
- 3-4 appetizers: Boost average check values
- 3-4 desserts: High margins, though not universal orders
- 2-3 daily specials: Seasonal flexibility and leftover management
Calculate food cost per dish
You need the complete cost breakdown for each dish. Include all ingredients - garnish, sauces, and plating elements.
💡 Example cost calculation:
Steak with fries and salad - menu price €28.00 incl. VAT
- Steak 200g: €5.60
- Fries + oil: €1.20
- Salad + dressing: €0.80
- Garnish + butter: €0.40
Ingredient costs: €8.00
Selling price excl. VAT: €25.69
Food cost: 31.1% - that's solid!
Consider seasons and suppliers
Select dishes that don't depend on single seasons or suppliers. Balance meat, fish, and vegetarian options to spread operational risks.
- Basic ingredients: Always available (potatoes, onions, garlic)
- Seasonal products: Maximum 20% of your menu (asparagus, game, etc.)
- Luxury ingredients: Use sparingly (truffle, lobster, wagyu)
Test your menu before opening
Run trial dinners with friends and family. Track which dishes get ordered most and which create kitchen bottlenecks.
⚠️ Watch out:
A 45-minute prep dish won't work if you're targeting 50 covers nightly. Test practical execution, not just flavor profiles.
Digital help with cost calculation
Manual cost calculations eat time and invite errors. A food cost calculator like KitchenNmbrs delivers quick, accurate dish costing so you can make informed menu decisions.
How do you calculate the ideal number of dishes? (step by step)
Determine your kitchen capacity
Count your kitchen staff and cooking equipment. A chef can typically perfect 6-8 different dishes per service. With more dishes, quality drops or stress increases.
Calculate your inventory budget
Each dish has 8-12 ingredients. Multiply your planned number of dishes by 10 ingredients. You need to be able to finance and manage that many different products without waste.
Test with a limited menu
Start with a maximum of 15 dishes divided across appetizers, main courses, and desserts. Organize trial dinners and measure which dishes are most popular. Then adjust your final menu accordingly.
✨ Pro tip
Launch with exactly 12-15 dishes, then track performance for 8 weeks. Replace the bottom 3 performers with new options based on actual sales data, not guesswork.
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 many main courses does a startup restaurant need at minimum?
At least 5 main courses for adequate choice, maximum 8 to keep operations manageable. Include variety: meat, fish, vegetarian, and possibly vegan options.
What if guests complain that my menu is too small?
Quality trumps quantity every time. Ten perfect dishes outperform 25 average ones. Guests value consistency and fast service over endless choices.
Should I account for allergens when deciding menu size?
Absolutely - ensure at least 20% of dishes accommodate common allergies (gluten-free, lactose-free). This expands your customer base without unnecessarily bloating your menu.
📚 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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