Handle a situation where you need

Quick answer

A busy bistro discovers their signature burger costs 48% of menu price—nearly double what's sustainable. They're serving 200g patties when 150g would work, but raising prices alone might shock customers.

A busy bistro discovers their signature burger costs 48% of menu price—nearly double what's sustainable. They're serving 200g patties when 150g would work, but raising prices alone might shock customers. Both adjustments need to happen, but timing and execution make all the difference.

First analyze the situation

Before you change anything, you need to know where you stand. Check these numbers:

Current food cost per dish (should be under 35%)
Average bill value per customer
Number of customers per day/week
Which dishes sell the most

? Example:

Your steak now costs €12 in ingredients and sells for €28 (excl. VAT: €25.69).

Food cost: (€12 / €25.69) × 100 = 46.7%
Problem: way too high (should be under 33%)
You're probably serving 300g meat instead of 250g

Action needed: raise price and lower portion

Choose your strategy: phased or all at once

You have two options to implement both adjustments. Most operators find the gradual approach works better:

Option 1: Phased (recommended)

Week 1: Adjust portions only (from 300g to 250g)
Week 4: Raise prices (€28 to €32)
Advantage: customers adapt gradually, less resistance
Disadvantage: takes longer to reach healthy margins

Option 2: All at once

Simultaneously: 250g portion for €32
Advantage: immediate healthy margin
Disadvantage: customers notice more, possible loss

⚠️ Important:

Never change more than 20% of your menu at once. Start with your 3 highest-volume dishes.

Calculate the new numbers

Work out what your new food cost will be after both adjustments. Run the math before making any moves:

? Example calculation:

Steak adjustment from 300g/€28 to 250g/€32:

Old situation: €12 ingredients / €25.69 = 46.7% food cost
New portion: 250g = €10 ingredients
New price: €32 excl. VAT = €29.36
New food cost: €10 / €29.36 = 34.1%

Result: from loss-making to healthy

Communicate smartly to your customers

The way you present the change determines the reaction. Frame it positively, never defensively:

What you DON'T say:

"Due to rising costs we're raising prices"
"Portions are getting smaller"
"Everything is getting more expensive"

What you DO say:

"We're refining our portions for the perfect balance"
"New menu with refreshed recipes"
"We're investing in even better quality ingredients"

One of the most common blind spots in kitchen management is underestimating how presentation affects portion perception. A well-plated smaller portion often satisfies more than a sloppy large one.

Monitor the reactions

Track these numbers in the first month after the change:

Number of customers per day (expect 5-15% decline)
Average bill value (should increase)
Complaints about portion sizes
Repeat customers vs. new customers

? Practical example:

Restaurant with 100 customers/day, €25 average bill:

Before: 100 customers × €25 = €2,500/day
After: 90 customers × €28 = €2,520/day
Result: 10% fewer customers, but more revenue

Plus: much better margin due to lower food cost

Plan B: if things go wrong

Prepare for these scenarios before you need them:

Too many customers lost (>20% decline):

Introduce temporary promotions (2+1 free, happy hour)
Consider lowering prices slightly
Keep the smaller portions

Many complaints about portion sizes:

Train staff to explain: "refined portion, same taste"
Offer extra sides for those who want more
Focus on quality of presentation

Use tools for monitoring

Keeping track of all these numbers is crucial but time-consuming. A food cost calculator helps you:

Automatically calculate your new food cost
Update portion sizes in your recipes
See the impact of price changes immediately
Run different scenarios

How do you tackle price and portion adjustments? (step by step)

Analyze current food cost of your top dishes

Calculate exactly what your 5 best-selling dishes cost in ingredients. Divide this by your selling price excl. VAT and multiply by 100 for the percentage. Anything above 35% needs to be addressed.

Determine new portion size and price per dish

Work out what the ideal portion is for maximum 33% food cost. Also determine your new selling price. Test whether customers are willing to pay this price by looking at your competition.

Choose phased implementation

Start with portion adjustments in week 1, raise prices in week 4. Monitor your customer visits and revenue daily. Adjust if you lose more than 20% of customers in the first two weeks.

✨ Pro tip

Test your adjusted portions and prices on just 3 high-volume dishes for the first 2 weeks. Monitor customer feedback and sales data before rolling out changes to your entire menu.

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 customers can I lose with price and portion adjustments?

A decline of 5-15% is normal and often acceptable if your revenue stays the same due to higher average bills. Above 20% becomes risky for your cash flow.

Should I raise prices first or reduce portions first?

Start by reducing portions. Customers notice this less than price increases. After 2-3 weeks you can adjust the prices to prevent too much shock.

How do I explain smaller portions to customers?

Talk about 'refined portions' or 'perfect balance'. Focus on quality and presentation. Train your staff to explain that you're investing in better ingredients.

What if my food cost is still too high after adjustment?

Then your purchase prices are too high or your recipes are too expensive. Check if you can switch to different suppliers or ingredients. Sometimes you have to remove dishes from the menu entirely.

Can I implement both adjustments at the same time?

You can, but the risk of customer loss is greater. Only do this if your food cost is dramatically too high (above 40%) and you need to act quickly to stop losses.

How do I handle staff resistance to smaller portions during prep?

Train your kitchen team on exact portion weights and new plating techniques. Show them the cost breakdown so they understand why it's necessary for the restaurant's survival.

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

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

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.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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