Seasonal desserts can significantly impact your profit. Making them yourself seems cheaper, but when you factor in all costs (time, ingredients, waste) buying from a supplier can sometimes be smarter. In this article, you'll learn step-by-step how to make the right choice.
The real costs of making it yourself
Many business owners only look at ingredient costs. But making desserts yourself involves more costs than you might think.
💡 Example: Tiramisu in your own kitchen
For 20 portions of tiramisu:
- Ingredients: €45.00
- Labor (3 hours at €18): €54.00
- Waste/spoilage (5%): €2.25
- Energy and depreciation: €8.00
Total: €109.25 = €5.46 per portion
What does buying really cost?
When you buy from a supplier, you pay more per unit, but you get other benefits. No prep work, no waste, no leftover ingredients.
💡 Example: Buying tiramisu
The same 20 portions:
- Purchase price: €4.80 per unit
- Total: €96.00
- No labor, no waste
Difference: €13.25 cheaper by buying
Quality and seasonality
Seasonal desserts are all about freshness and being in season. Sometimes you can't buy the quality you want. Then making it yourself is the only option.
- Fresh seasonal fruit: Often only achievable by processing it yourself to the desired quality
- Signature desserts: A unique recipe gives you a competitive advantage
- Allergens: When buying, you have less control over ingredients
⚠️ Heads up:
Always factor in labor costs when calculating your price. A dessert that takes 2 hours to prepare isn't 'free' just because you're already in the kitchen.
The break-even calculation
To make the right choice, you calculate the break-even point. At how many portions per week does making it yourself become worthwhile?
💡 Break-even example:
Making it yourself has high fixed costs (time), low variable costs. Buying has low fixed costs, high variable costs.
- Making: €3.00 ingredients + €40 fixed time per batch (20 units)
- Buying: €4.80 per unit, no fixed costs
- Break-even: around 25-30 portions per week
Seasonal flexibility
The season affects your choice. During peak season, you have less time for prep. During off-season, you can invest time in making it yourself.
- Peak season: Buying gives you peace of mind and predictability
- Off-season: Making it yourself can save costs and improve quality
- Fluctuating volumes: Buying prevents waste when demand is uncertain
Practical decision factors
Beyond costs, several other factors play a role in your decision:
- Kitchen space: Do you have room for extra dessert preparation?
- Staff: Can your team handle the extra workload?
- Shelf life: Homemade desserts often have shorter shelf life
- Consistency: Bought desserts always taste the same
How do you choose between making and buying?
Calculate the full cost of making it yourself
Add up all costs: ingredients, labor time (at hourly wage), waste/spoilage (5-10%), and a portion of your fixed costs (energy, equipment depreciation). Don't forget the time to buy ingredients and clean up.
Compare with total purchase costs
Get quotes from at least 2 suppliers for comparable quality. Also factor in ordering costs and any minimum purchases. Check if the shelf life fits your turnover speed.
Test both options during the season
Try 2 weeks of making it yourself, then 2 weeks of buying. Measure not just costs, but also time, stress, and customer satisfaction. Often practice gives the final answer.
✨ Pro tip
Always test both options before making your final choice. What looks cheaper on paper can turn out more expensive in practice due to unexpected time or waste.
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
When is making it yourself always better than buying?
If you have a unique recipe that gives you a competitive advantage, if you want to process seasonal fruit that can't be bought ready-made, or if you sell more than 50 portions per week of the same dessert.
How do I factor labor time into my cost price?
Calculate it at the hourly wage you'd pay an employee for this work, usually €16-20 per hour. Even if you do it yourself, it costs you time you could spend on other tasks.
Can I combine seasonal desserts: partly homemade, partly bought?
Yes, that's often smart. For example: buy the base mousse and add seasonal fruit yourself. Or buy during peak season and make it yourself during quiet periods for better margins.
How do I prevent waste with seasonal desserts?
Keep track of your sales figures from last season to estimate better. Start cautiously and increase gradually. When making it yourself: make smaller batches more often.
What if my bought desserts don't sell well?
Talk to your supplier about returns or exchanges. Some suppliers offer guarantees on seasonal products. Otherwise: promote more actively or adjust the price to move through inventory faster.
📚 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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