Prevent my seasonal prices from

Quick answer

I'll admit something that might sound familiar: seasonal ingredient swings have probably cost you more money than you realize. Your printed menu shows updated summer prices, but customers ordering through Thuisbezorgd are still paying your February rates while your POS runs completely different numbers.

I'll admit something that might sound familiar: seasonal ingredient swings have probably cost you more money than you realize. Your printed menu shows updated summer prices, but customers ordering through Thuisbezorgd are still paying your February rates while your POS runs completely different numbers. A centralized pricing system eliminates this costly mess.

Why seasonal prices spiral out of control

You're juggling price updates across 4-5 different systems every time ingredient costs shift. And they shift constantly.

Physical menus in your restaurant
Delivery platforms (Thuisbezorgd, Uber Eats)
Your POS system
Website and social media
Any reservation app

Miss updating just one platform? You're selling at outdated prices while paying current ingredient costs. That's pure profit loss.

⚠️ Watch out:

A restaurant lost €180 per week because their asparagus on Thuisbezorgd still cost €18.50, while they charged €22.50 in the restaurant. At 15 portions per week, that was €4 loss per plate.

How outdated prices drain your profits

Seasonal ingredients swing 30-50% within weeks. But here's what most kitchen managers discover too late: even a €2 pricing gap across channels can cost you hundreds monthly if you're moving volume.

? Example:

Salmon fillet price swings:

March (peak season): €24/kg
September (off-season): €36/kg
Cost difference per 200g portion: €2.40

Skip the price adjustment and you're losing €2.40 per salmon dish

Build from one central hub

Stop chasing updates across multiple platforms. Start with one system, then push changes everywhere else.

Calculate current costs: What does each dish actually cost today?
Set your margin: Stick to your target food cost (typically 28-35%)
Price accordingly: Work backwards from your desired profit
Sync everything: Update all channels simultaneously

Channel-by-channel update strategy

Each platform has different update speeds. Plan accordingly.

? Example weekly schedule:

Monday: Review ingredient costs, calculate new menu prices
Tuesday: Update POS system and delivery platforms
Wednesday: Print and display new physical menus
Thursday: Refresh website and social media pricing

Maximum 3-day gap between your cheapest and most expensive channels.

Automate what you can

Manual updates eat time and create errors. Connect systems wherever possible.

Use your POS as the master pricing source
Link delivery platforms through APIs
Run weekly audits to catch sync failures

⚠️ Watch out:

Integrations fail more often than you'd expect. Always verify that price changes actually went through, especially after major adjustments.

Map your seasonal pricing calendar

Anticipate ingredient cost swings before they hit. Create a calendar showing when specific items typically spike or drop.

? Seasonal cost patterns:

March-May: Asparagus drops, strawberries peak
June-August: Tomatoes cheap, mushrooms expensive
September-November: Game season starts, fish prices rise
December-February: Citrus abundant, fresh herbs costly

Food cost management tools help by automatically flagging when ingredient price changes affect your margins. You'll spot dishes that need repricing before they start bleeding money.

How do you synchronize seasonal prices? (step by step)

Check your current cost prices

Find out what your main seasonal dishes actually cost right now. Add up all ingredients and calculate the food cost. Is it above 35%? Then you need to raise your price.

Calculate new selling prices

Use the formula: new selling price = cost price / desired food cost%. At €9 cost price and 30% food cost, that becomes €30 excl. VAT, or €32.70 on your menu.

Update all channels at once

Plan one day per week to update all prices. Start with your POS system, then delivery platforms, then physical menus. Check after 2 days to make sure everything has been updated correctly.

✨ Pro tip

Schedule price audits every 2 weeks during peak seasonal months (March-May, September-November). Set calendar reminders to check your 5 most seasonal dishes across all platforms - this catches sync issues before they cost you serious money.

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 often should I adjust seasonal prices?

Check cost prices monthly for seasonal items. If ingredient costs swing more than 15%, adjust immediately. Smaller fluctuations can wait until your next scheduled review.

What if I forget to update one platform?

Create a checklist covering every channel where your prices appear. Check off completed updates and run weekly spot-checks by placing test orders across platforms.

Can customers get angry about price differences between channels?

Absolutely, and they will compare. Sync all prices within 48 hours of any change. If customers complain, explain that ingredient costs have shifted and you're updating all platforms.

Should delivery platform prices be higher than in-restaurant prices?

Yes, many restaurants charge 10-15% more on delivery apps to offset commission fees (15-30%). This covers your platform costs and maintains consistent margins.

How do I avoid constantly changing prices?

Set minimum thresholds for adjustments. Only reprice when cost changes exceed €1 per portion or when your food cost percentage drifts more than 3 points from target.

What's the biggest mistake restaurants make with seasonal pricing?

Updating their main menu but forgetting delivery platforms entirely. I've seen restaurants lose €300+ monthly just from outdated Uber Eats pricing during asparagus season.

Can I use the same markup percentage year-round for seasonal dishes?

Not always smart. High-volatility ingredients might need flexible margins - tighter when costs spike, wider when they drop. This keeps menu prices from swinging wildly and scaring customers.

kennisbank.ingredients_in_article

Asparagus kennisbank.ingredient_card_meta Salmon kennisbank.ingredient_card_meta

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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