📝 Scenarios & decision guides · ⏱️ 3 min read

How do I handle the situation where my seasonal products...

📝 By Jeffrey Smit — · updated 06 Apr 2026

Quick answer
Rising seasonal ingredient costs hit restaurants hard every year, but 2024's price jumps caught many off guard. Restaurant owners often delay menu adjustments, bleeding money on seasonal dishes for months.

Rising seasonal ingredient costs hit restaurants hard every year, but 2024's price jumps caught many off guard. Restaurant owners often delay menu adjustments, bleeding money on seasonal dishes for months. Here's how to calculate the damage and respond fast.

First, calculate the exact impact

You can't make smart decisions without knowing exactly how much those price increases hurt. Run the numbers on every seasonal item that's gotten more expensive.

? Example:

Your asparagus dish with hollandaise:

  • Asparagus last year: €8/kg → now €12/kg (+50%)
  • Per portion you use 300g = €3.60 (was €2.40)
  • Other ingredients: €4.50
  • Total cost price: €8.10 (was €6.90)

At selling price €28.50 (€26.15 excl. VAT): food cost rises from 26.4% to 31.0%

Make this list for all your seasonal dishes:

  • Old cost price per dish
  • New cost price per dish
  • Old and new food cost percentage
  • Weekly sales volume for each dish

Option 1: Adjust menu prices

Raising prices is the most direct fix. But you need to do the math right to maintain your target food cost.

? Calculation new menu price:

Formula: New price excl. VAT = New cost price / (Desired food cost % / 100)

For the asparagus dish (cost price €8.10, desired food cost 28%):

  • €8.10 / 0.28 = €28.93 excl. VAT
  • €28.93 × 1.09 = €31.53 incl. VAT
  • Round to €31.50 or €32.00

Price increase: from €28.50 to €32.00 (+12%)

Watch out for customer psychology around price bumps:

  • Up to 10% often goes unnoticed
  • 10-15% creates some pushback
  • Above 15% and you'll lose customers

Option 2: Adjust the recipe

If price increases feel too steep, tweak your recipes instead. This is the kind of thing you only learn after closing your first month at a loss - sometimes less is more.

? Example recipe adjustment:

Adjust asparagus dish:

  • Less asparagus: 250g instead of 300g (€3.00 instead of €3.60)
  • Add extra vegetables: zucchini, carrot (€0.80)
  • Richer sauce: more butter/cream (€0.50)
  • New cost price: €7.80

Food cost: 29.8% - within acceptable range

Other smart adjustments:

  • Use expensive seasonal ingredients as garnish rather than the star
  • Mix with cheaper alternatives
  • Smaller portions, but richer side dishes
  • Convert from main course to appetizer

Option 3: Temporarily remove from menu

Sometimes you just need to wait it out until prices drop or the season shifts.

⚠️ Note:

Be upfront with guests. "Due to extremely high asparagus prices this season, we've temporarily removed this dish" usually gets understanding nods.

Option 4: Premium positioning

Turn that higher cost into an opportunity. Position your dish as premium and charge accordingly.

  • Elevate presentation and service
  • Add detailed menu descriptions
  • Pair with other premium ingredients
  • Use storytelling to justify the higher price

Which option to choose?

Your best move depends on your specific situation:

  • Popular dish, loyal customers: Price increase up to 10-12%
  • Less popular, price-sensitive crowd: Recipe adjustments
  • Extremely expensive ingredients: Pull it temporarily
  • Upscale restaurant: Go premium

? Combination example:

Asparagus dish:

  • Small recipe adjustment (-€0.30 costs)
  • Modest price increase (+€2.50)
  • New food cost: 28.5%
  • Customers accept €2.50 increase more easily

Monitor and adjust

Whatever you choose, track your results closely:

  • Are sales of this dish dropping significantly?
  • Do customers switch to alternatives?
  • Is total revenue per customer staying steady?
  • Any complaints about price or quality?

Tools like KitchenNmbrs let you see the impact of your changes on food cost immediately, so you can pivot quickly if something isn't working.

Related articles

How do you handle seasonal products that have become more expensive? (step by step)

1

Calculate the exact cost increase

Compare the old and new purchase price of your seasonal products. Calculate what this means per portion and for your total food cost percentage of each dish.

2

Determine the impact on your margin

Calculate how many of these dishes you sell per week and what the extra costs mean for your monthly profit. This helps you prioritize which dishes need to be addressed first.

3

Choose your strategy per dish

Decide per dish whether you increase the price, adjust the recipe, temporarily remove it from the menu, or position it as a premium item. Test one approach at a time.

4

Implement and monitor

Execute your chosen strategy and monitor your sales figures for two weeks. Adjust if sales drop too much or customers react negatively.

✨ Pro tip

Track your seasonal ingredient costs every 2 weeks starting 30 days before peak season hits. Early price monitoring lets you adjust recipes or pricing before you're stuck selling at a loss.

Calculate this yourself?

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Frequently asked questions

How much price increase do customers usually accept?
Up to 10% typically goes unnoticed. Between 10-15% creates some resistance, especially if it happens suddenly. Above 15% and you'll likely lose customers on that dish.
Should I adjust all seasonal dishes at once?
No, start with your highest-volume seasonal items since they impact your overall food cost most. Test one approach at a time so you can see how customers react.
When is it better to remove a dish entirely?
If you'd need to raise prices by more than 20%, the dish isn't selling well anyway, or you expect prices to normalize within 1-2 months. Just communicate transparently with guests about why.
How do I explain price increases to customers?
Be honest about rising ingredient costs. Most customers understand that quality and seasonality affect pricing. Focus on emphasizing the quality and origin of your ingredients.
Can I use different prices throughout the season?
Yes, some restaurants use early-season and late-season pricing. Just make sure your menu communicates this clearly and train staff to explain the approach.
What if my supplier relationships are causing the price spikes?
Compare prices across 3-4 suppliers weekly for your key seasonal items. One supplier might have better deals on specific products, potentially saving you €50-200 weekly.
ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

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.

JS

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.

8 years kitchen manager at 1NUL8 Group Rotterdam
Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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