Seasonal ingredients can become 50-100% more or less expensive within weeks. While most restaurants set menu prices once per season, smart operators adjust their calculations every few weeks. Miss these price swings and you're either bleeding profit or leaving money on the table.
Why seasonal prices change so quickly
Seasonal ingredients have extreme price fluctuations. Asparagus costs €18/kg in March, €8/kg in May, and €25/kg again in August. Don't adjust your menu price? Your food cost varies from 15% to 60% on the same dish.
💡 Example:
Your asparagus menu in March:
- Asparagus: €18/kg → €4.50 per portion
- Other ingredients: €3.00
- Total cost price: €7.50
- Menu price: €24.50 (excl. VAT)
Food cost: 30.6%
Those same asparagus in May:
💡 Example:
Your asparagus menu in May:
- Asparagus: €8/kg → €2.00 per portion
- Other ingredients: €3.00
- Total cost price: €5.00
- Menu price: €24.50 (excl. VAT)
Food cost: 20.4%
Difference: 10.2 percentage points. On 100 portions per week, that's €250 extra profit per week, or €1,000 per month during the season.
How often to recalculate per season
The frequency depends on how quickly prices move in your season:
- Beginning of season (first 2-3 weeks): Check weekly - prices drop quickly
- Peak season (4-8 weeks): Every 2 weeks - prices are more stable
- End of season (last 2-3 weeks): Check weekly - prices rise quickly
- Off-season: Monthly - only if you're still serving the dish
⚠️ Heads up:
Most kitchen managers discover too late that they've missed weeks of extra margin by not recalculating after seasonal ingredients become cheaper.
Which ingredients to check most
Focus on ingredients that make up more than 30% of your dish cost price:
- Spring: Asparagus, strawberries, lamb rack, young vegetables
- Summer: Tomatoes, zucchini, summer fruit, fresh herbs
- Fall: Pumpkin, mushrooms, game, apples/pears
- Winter: Endive, leeks, citrus fruits, winter vegetables
Signals that you need to recalculate
Watch for these signals from your supplier:
- Price per kg has changed more than 20% since your last order
- Quality suddenly improves/worsens (season starts/ends)
- Supplier suddenly offers large quantities (surplus)
- Your competitor adjusts their prices
💡 Example timing:
Asparagus season 2024:
- Week 12 (March): €18/kg - recalculate weekly
- Week 16 (April): €12/kg - recalculate weekly
- Week 20 (May): €8/kg - recalculate every 2 weeks
- Week 24 (June): €15/kg - recalculate weekly
- Week 26 (June): €28/kg - remove from menu
Practical recalculation routine
Make it easy for yourself with a fixed routine:
- Monday: Check prices from your supplier from last week
- Tuesday: Recalculate cost price of seasonal dishes
- Wednesday: Adjust menu if food cost is above 35% or below 25%
- Thursday: Inform team about price changes
With tools like KitchenNmbrs, you only need to enter the new purchase price. The system automatically calculates your new food cost and immediately shows which dishes need adjustment.
How do you recalculate seasonal dishes? (step by step)
Check new purchase prices with your supplier
Ask your supplier for the current prices of your main ingredients. Pay special attention to seasonal products that make up more than 30% of your dish cost price. Note the price per kg or per piece.
Calculate new cost price per dish
Multiply the new purchase price by the weight per portion for each ingredient. Add all ingredients together for the total cost price per dish. Don't forget to include garnish and sauces.
Calculate new food cost percentage
Divide the new cost price by your current selling price (excl. VAT) and multiply by 100. If your food cost is above 35% or below 25%, consider adjusting your menu price.
✨ Pro tip
Set calendar reminders every 2 weeks during peak season to check your top 3 seasonal dishes. Missing just one price drop can cost you €500+ in profit per month.
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
Do I need to adjust my menu price every week if ingredients become cheaper?
Not necessarily. Many restaurants keep their menu price stable and benefit from lower food cost during peak season. Only adjust for extreme differences - food cost below 20% or above 40%.
Which seasonal ingredients have the biggest price fluctuations?
Asparagus shows 300% price differences, strawberries 200%, tomatoes 150%, and fresh herbs 100-200%. Focus your recalculations on these volatile ingredients first.
Can I just remove seasonal dishes from the menu if they become too expensive?
Yes, that's often the smartest strategy. Many restaurants serve asparagus only from April to June, when the price-quality ratio is optimal. Plan alternative dishes for the expensive periods.
Should I recalculate dishes with frozen seasonal ingredients?
Frozen seasonal ingredients have smaller price swings but still fluctuate 30-50% throughout the year. Check these monthly rather than weekly since the changes are more gradual.
📚 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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