While most kitchen teams treat all ingredients equally, seasonal products demand completely different pricing strategies. Your asparagus costs €28/kg in March but drops to €8/kg in May. Yet many cooks still calculate portions as if prices never change.
Why seasonal products are different
Most ingredients maintain fairly stable prices. Chicken thighs run about €4-5 per kilo throughout the year. But seasonal products? They can double or halve in price within weeks.
💡 Example:
White asparagus in March vs May:
- March (early season): €28/kg
- April (peak season): €12/kg
- May (late season): €8/kg
Difference: 250% more expensive out of season!
If your team doesn't grasp this concept, they'll serve asparagus in March as if it were May pricing. That's an extra €20 per kilo, or €4 per 200-gram portion straight from your profit.
Show the impact through concrete numbers
Your team won't get it until they see actual figures. Demonstrate what these price swings mean for food cost and profit margins.
💡 Example calculation:
Asparagus dish sold for €24.00 (excl. VAT: €22.02):
- May (€8/kg): 200g = €1.60 + other ingredients €4.40 = €6.00 total
- March (€28/kg): 200g = €5.60 + other ingredients €4.40 = €10.00 total
Food cost May: 27% | Food cost March: 45%
March means losing money on this dish. May generates solid profit. Your team must understand this before they plan menus.
Build seasonal calendars for key products
Post a simple chart in the kitchen showing which months bring cheap, normal, or expensive pricing. Use a traffic light system:
- Green: Cheap season, use generously
- Orange: Average price, use normally
- Red: Expensive season, avoid or recalculate
⚠️ Note:
Update cost prices monthly for seasonal products. April's profitable dish can become June's money-loser.
Train your team on 'seasonal factor' calculations
From years of working in professional kitchens, I've found that giving teams a simple formula helps them quickly assess seasonal product profitability:
Seasonal factor = Current price / Normal seasonal price
💡 Example:
Zucchini:
- Normal price (summer): €2.50/kg
- Winter price: €7.50/kg
- Seasonal factor: 7.50 / 2.50 = 3.0
Meaning: 3x more expensive than normal = adjust menu price or replace ingredient
Implement dynamic menu strategies
Train your team to handle seasonal dishes differently than fixed menu items. Seasonal dishes are temporary and their pricing can fluctuate.
- Fixed dishes: Always available, consistent pricing
- Seasonal specials: Variable pricing based on market rates
- Daily specials: Only featured when ingredients are well-priced
This approach lets your team respond flexibly to price changes without shocking guests with suddenly expensive dishes.
How do you explain seasonal products to your team? (step by step)
Show the price difference in euros
Pick 3 seasonal products you use often. Look up the prices in expensive and cheap seasons. Show your team how much this difference means per portion in cost price.
Create a seasonal calendar
Post a chart showing which products are green (cheap), orange (normal), or red (expensive) each month. Update this monthly based on your supplier prices.
Teach the seasonal factor calculation
Train your team to divide current price by normal seasonal price. A factor above 1.5 means: adjust menu price or find an alternative ingredient.
Set rules for menu changes
Determine at what price increase you remove a dish from the menu or adjust the price. For example: at 2x normal price it becomes a daily special with adjusted pricing.
Check prices weekly
Make it routine to check seasonal product prices every week. Have your sous chef or chef do this and report which products are becoming too expensive.
✨ Pro tip
Create a weekly 'price alert' board showing which seasonal products jumped above 2.5x their normal cost. Update it every Tuesday morning so your team knows which ingredients need careful portion control or menu price adjustments.
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Frequently asked questions
How often should I update seasonal product prices?
Check your main seasonal product prices every week. Update your cost calculations as soon as prices rise or fall more than 20% from the previous week.
What should I do if a seasonal product suddenly becomes too expensive?
Have three options ready: raise the menu price, substitute with an alternative ingredient, or temporarily remove the dish. Base your decision on your seasonal factor calculation.
How do I explain to guests that seasonal dishes cost more?
Be transparent: 'Our seasonal specials vary in price based on fresh product market rates.' Most guests understand this, especially with local and fresh ingredients.
Should I create separate recipes for each seasonal product?
Create one base recipe but update seasonal product purchase prices monthly. This immediately shows what the dish costs across different months and whether it remains profitable.
Which products have the most price volatility?
Vegetables and fruits fluctuate most: asparagus, strawberries, tomatoes, zucchini, peppers. Fish prices can also vary significantly, while meat and dairy tend to stay more stable.
How do I handle seasonal products in my inventory system?
Set up alerts for when seasonal product costs exceed your target food cost percentage. This prevents accidentally using expensive ingredients without adjusting portion sizes or menu prices.
What's the best way to train new staff on seasonal pricing?
Start with three high-impact examples from your menu showing the same dish's cost in expensive vs cheap seasons. Make them calculate the profit difference themselves - they'll remember it better.
📚 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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