Seasonal choices on your menu are a powerful way to show that you work professionally with numbers. You demonstrate to guests that you consciously choose ingredients at their best and cheapest. Moreover, you give your kitchen the chance to run higher margins by shopping smartly with the seasons.
Why seasonal choices show your professionalism
A seasonal menu is more than a marketing trick. It proves that you:
- Follow the market and know when ingredients are cheap
- Value quality over convenience
- Are willing to adjust your menu for better margins
- Plan ahead and think strategically
Guests recognize this. They see that you're not just running a standard menu, but actively making choices.
How seasons affect your food cost
The price differences between seasons are enormous. Here's why it pays to capitalize on this:
💡 Example: Asparagus
Dutch asparagus in season (April-June):
- In season: €8-12/kg
- Out of season (imported): €25-35/kg
Difference: 200-300% more expensive out of season
You see this difference with virtually all fresh produce. Strawberries, pumpkin, game, mushrooms - they all have a natural moment when they're cheap and perfect.
Calculate the impact on your margin
Let's work through what seasonal choices mean for your profitability:
💡 Example: Asparagus dish calculation
Asparagus dish for €28.00 (incl. 9% VAT) = €25.69 excl. VAT
In season:
- Asparagus (500g): €5.00
- Other ingredients: €3.50
- Total ingredients: €8.50
Food cost: (€8.50 / €25.69) × 100 = 33.1%
Out of season:
- Asparagus (500g): €15.00
- Other ingredients: €3.50
- Total ingredients: €18.50
Food cost: (€18.50 / €25.69) × 100 = 72.0%
The difference is dramatic. In season you earn €17.19 per plate. Out of season just €7.19. That's €10.00 less profit per plate!
Communicate your seasonal choices smartly
Make your seasonal choices visible in a way that emphasizes your professionalism:
- "Seasonal menu" - Show that you consciously switch things up
- "Fresh from the market" - Emphasizes that you shop daily
- "Local & seasonal" - Shows that you know the region
- Adjust prices on the menu - Be honest about seasonal differences
⚠️ Note:
Don't change your entire menu every month. Choose 3-4 dishes that really benefit from seasons. Keep the rest stable so guests know what to expect.
Plan your seasonal purchasing strategy
A professional approach to seasons requires planning. Here's how to do it:
January-March: Plan your spring menu. Calculate costs for asparagus, lamb products, early vegetables.
April-June: Peak season. Monitor prices weekly - they can drop quickly at peak season.
July-September: Summer produce and preservation. Think about canning, drying, freezing for later.
October-December: Winter products, game, stews. Higher food cost is acceptable due to richer dishes.
Use data to support your seasonal choices
Keep track of which seasonal dishes sell best and what they deliver:
💡 Example: Tracking seasonal data
- Asparagus menu April-June: 180 portions sold, average €17 profit
- Pumpkin soup October-December: 240 portions, average €12 profit
- Strawberry dessert May-July: 150 portions, average €8 profit
This data helps you make better choices next year.
With a system like KitchenNmbrs you can record these seasonal dishes with their costs and compare them. This way you immediately see which seasonal innovations deliver the most.
Seasons as a competitive advantage
Many restaurants run the same menu all year round. By playing smart with seasons:
- You offer better quality at lower cost
- You create urgency ("only this season")
- You demonstrate craftsmanship and market knowledge
- You give guests a reason to come back
The result: higher margins, better reputation, and guests who see you as a chef who knows what he's doing.
How do you strategically implement seasonal choices? (step by step)
Choose 3-4 seasonal dishes per quarter
Select dishes where season really makes a difference in price and quality. Think asparagus (spring), tomatoes (summer), pumpkin (fall), game (winter). Calculate the cost differences between in-season and out-of-season.
Monitor purchasing prices weekly
Keep track of what your main ingredients cost per week. Seasonal prices can change quickly - early in season expensive, peak cheap, late more expensive again. Adjust your cost calculation accordingly.
Communicate consciously about season on your menu
Explicitly mention 'seasonal' or 'fresh from the market' with seasonal dishes. Explain why you choose seasonal - better quality, better price, local. This shows your professionalism to guests.
✨ Pro tip
Keep a seasonal calendar with the cheapest months per ingredient. Asparagus is cheapest in May, pumpkin in October, game in November. Plan your menu around this and your food cost drops automatically.
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 much can I save by buying seasonally?
Seasonal purchasing can lower your food cost by 5-15 percentage points on seasonal dishes. An asparagus dish can go from 72% food cost out of season to 33% in season - that saves €10 profit per plate.
How often should I adjust my seasonal menu?
Switch 3-4 seasonal dishes per quarter. Not your entire menu - guests also want familiar choices. Focus on dishes where season really makes a difference in quality and price.
What if guests ask for seasonal dishes out of season?
Explain honestly that you choose quality and the product isn't at its best right now. Suggest alternatives. This shows craftsmanship and guests appreciate honesty over commercial tricks.
How do I calculate if a seasonal menu is profitable?
Compare the food cost of your seasonal dish with your average food cost. If the seasonal dish is below your average (usually 28-35%), it contributes positively to your overall margin.
Should I adjust my prices per season?
You can, but it's not required. You can also choose stable prices and use the favorable seasonal moments to improve your margin. Both strategies can work.
📚 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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