Most restaurants lose money by treating seasonal dishes like their regular menu. You can't use the same 30% food cost margin for asparagus in May versus December. Smart operators split their targets between stable dishes and seasonal specials.
Why one margin for everything doesn't work
Sticking to 30% food cost across your entire menu creates problems. Winter asparagus hits €18 per kilo while May pricing drops to €6. You're bleeding profit in spring and barely breaking even during winter months.
⚠️ Note:
Seasonal products can fluctuate 200-300% in price. A fixed margin means you're running at a loss on these dishes half the year.
The 80/20 rule for margin division
After managing kitchen operations for nearly a decade, I've found this split works consistently:
- Fixed menu (80% of your sales): Conservative margin of 28-30% food cost
- Seasonal dishes (20% of your sales): Flexible margin of 25-35% food cost
Your core menu carries fixed costs. But seasonal dishes? They're pure profit engines during peak season.
💡 Example:
Restaurant with €40,000 monthly revenue, targeting 30% total food cost:
- Fixed menu: €32,000 × 30% = €9,600 food cost
- Seasonal budget: €8,000 × 25% = €2,000 food cost
- Total budget: €11,600 (29% of total revenue)
Result: €400 extra profit through smart division
Seasonal planning per quarter
Map out your margins by season, not by month:
- Spring (March-May): Asparagus, strawberries - low food cost (22-25%)
- Summer (June-August): Tomatoes, zucchini - very low food cost (20-23%)
- Fall (September-November): Pumpkin, game - average food cost (28-32%)
- Winter (December-February): Quality products - higher food cost (32-35%)
💡 Example: Asparagus season
Asparagus in season: €6/kg, out of season: €18/kg
- May: 500g asparagus = €3, sell for €24 = 12.5% food cost
- December: 500g asparagus = €9, sell for €24 = 37.5% food cost
Difference: €6 profit per plate in season
How to track this without stress
Monthly reviews need just three data points:
- Total food cost of your fixed menu (should stay stable)
- Food cost of your seasonal dishes (can fluctuate significantly)
- Weighted average of both (should stay within your total target)
Tools like KitchenNmbrs show you immediately which dishes drift above or below target margins. Quick adjustments prevent monthly surprises.
💡 Example: Monthly check
October results:
- Fixed menu: 29% food cost (good)
- Fall specials: 31% food cost (acceptable)
- Total weighted: 29.4% (within 30% target)
Action: Continue, seasonal dishes are performing well
How do you divide your margin target between season and fixed?
Calculate your base margin target
Determine your total food cost goal (usually 28-32% for restaurants). This becomes your starting point for dividing between fixed menu and seasonal dishes.
Divide your revenue 80/20
Estimate what percentage of your revenue comes from fixed menu (usually 75-85%) and how much from seasonal specials. The fixed menu gets a stable margin, seasonal can be more flexible.
Set seasonal margin bands
Create a margin band per season: spring/summer 22-28%, fall/winter 28-35%. Check monthly whether your weighted average stays within your total target.
✨ Pro tip
Track your top 7 seasonal ingredients' monthly costs for the past 18 months to spot pricing patterns. This data lets you adjust margins and menu prices 2-3 weeks before major cost shifts hit your kitchen.
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
What if my seasonal dishes become too popular?
Then your 80/20 division shifts and you need to recalculate. Review every quarter what percentage of revenue comes from seasonal items. More seasonal sales means more flexibility in your total margin, but also more risk during off-season periods.
Should I adjust menu prices when seasonal products get more expensive?
For seasonal specials, absolutely adjust within 2-3 weeks of major price changes. If asparagus jumps from €6 to €8, either raise your price €3-4 or reduce portions by 15%. Your fixed menu prices should stay stable through smart purchasing contracts.
How often should I check my seasonal margins?
Fixed menu margins need quarterly reviews, but seasonal dishes require monthly tracking during peak seasons. Major supplier price swings can destroy your margin within one week, especially for high-volume seasonal items.
📚 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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