Small choices in the kitchen can cost or save you thousands of euros per year. A portion 10 grams larger, a more expensive supplier, or a dish that doesn't sell - it seems minor, but adds up quickly. In this article, you'll learn how to make this impact visible and make smart decisions.
Why small choices have such big impact
In hospitality, small amounts add up incredibly fast. You might serve 30,000 plates per year. A difference of €0.50 per plate means €15,000 difference in profit.
💡 Example:
Your chef serves 250 grams of fries instead of 200 grams as standard:
- Extra per portion: 50 grams × €2.50/kg = €0.125
- At 100 portions per day: €12.50
- At 300 days per year: €3,750
That extra 50 grams costs you almost €4,000 per year
The biggest impact makers in your kitchen
Not all choices have equal impact. Focus on these areas for maximum results:
1. Portion size of popular dishes
Your best-selling dishes determine your profit. A small adjustment here has the biggest impact.
- Meat and fish: 20 gram difference = €1-3 per portion
- Cheese on pizza: 10 grams extra = €0.30 per pizza
- Garnish: Seems minor, but adds up quickly
2. Supplier choice for main ingredients
For ingredients you use frequently, the supplier makes a big difference.
💡 Example:
Difference between two meat suppliers:
- Supplier A: €18.50/kg
- Supplier B: €16.80/kg
- Difference: €1.70/kg
At 50 kg per week: €4,420 savings per year
3. Menu composition and pricing strategy
Which dishes do you promote? Which ones do you let 'disappear' from the menu?
- Promote high-margin dishes: Guide guests toward profitable choices
- Recognize loss-leaders: Popular but unprofitable
- Eliminate dead weight: Dishes that don't sell
How to make the impact visible
The problem: you don't see the impact directly. The solution: make it visible with simple calculations.
The €50-per-year rule
Anything that costs or saves more than €50 per year deserves attention.
⚠️ Note:
€50 per year = €0.17 per day. At 100 covers = €0.0017 per plate. Every cent counts!
Impact calculation per decision
Use this formula for every choice:
Annual impact = Difference per portion × Portions per day × Working days per year
💡 Example:
Switching to cheaper oil:
- Savings per liter: €0.80
- Consumption: 2 liters per day
- Working days: 300 per year
Savings: €0.80 × 2 × 300 = €480 per year
The top 5 decisions with biggest impact
1. Set standard portion sizes
Train your team on exact quantities. Use scales in the kitchen.
- Meat and fish: gram-precise
- Sauces: with spoon or portioner
- Garnish: fixed amount per plate
2. Compare suppliers on main ingredients
Focus on the 80/20 rule: 20% of your ingredients is 80% of your purchasing.
3. Optimize your menu
Promote high-margin dishes, adjust loss-leaders or remove them.
4. Monitor waste
Track what gets thrown away. This is pure profit going into the trash.
5. Standardize recipes
Make sure each dish always costs the same, regardless of who makes it.
Practical tools for better decisions
You need data to make smart choices. Without numbers, you're just guessing.
What you need to track:
- Food cost per dish: At least your top 10
- Sales volumes: Which dishes sell best?
- Purchase prices: From your main suppliers
- Waste: Daily what gets thrown away
A system like KitchenNmbrs helps track these numbers automatically, so you can quickly calculate the impact of decisions.
How do you calculate the impact of a decision? (step by step)
Calculate the difference per portion
What does the new choice cost more or less than the current situation? Include all ingredients that change. For example: 20 grams more meat = 20g × €24/kg = €0.48 extra per portion.
Multiply by number of portions per year
How many times do you make this dish per year? For example: 80 portions per week × 50 weeks = 4,000 portions per year. Note: only count the weeks you're open.
Calculate the total annual impact
Difference per portion × number of portions = annual impact. In the example: €0.48 × 4,000 = €1,920 extra costs per year. This shows you whether a decision is worth it.
✨ Pro tip
Create an 'impact calculator' in Excel or use an app. Enter the difference per portion, number of portions per year, and you instantly see the annual impact. This way you can calculate any decision in 30 seconds.
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 which decisions have the biggest impact?
Start by focusing on your best-selling dishes and most expensive ingredients. A small adjustment to a dish you make 100× per week has more impact than a big adjustment to something you make 5× per month.
Do I need to calculate every decision?
No, use the €50-per-year rule. Anything that saves or costs less than €50 per year doesn't need calculating. Focus on the big impact makers: portion size, supplier choice, and menu composition.
What if I don't have time to track everything?
Start with your top 5 best-selling dishes. If you control those, you've solved 80% of your problem. You can tackle the rest later.
How often should I evaluate my decisions?
Check your important decisions every month. Supplier prices change, seasons shift, and your sales patterns move. What was smart last month might be outdated now.
What if a cheaper choice affects quality?
Factor in the risk too. If cheaper ingredients lead to less satisfied guests, you'll lose more in the long run than you save. Test small changes first before changing everything.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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