Winter dishes cost more energy and time to prepare, which can squeeze your margins without you noticing. A stew that simmers for 3 hours costs €4-6 in gas, while a summer salad has no energy costs. In this article you'll learn how to factor these hidden costs into your prices.
Why winter dishes are more expensive
Winter dishes require longer cooking times and higher energy costs. A beef wellington in the oven for 45 minutes costs €1.80 in gas, a carpaccio €0. You won't see these costs directly in your ingredient list, but they do squeeze your margin.
💡 Example:
Stew vs. salad - hidden costs:
- Stew: 3 hours simmering = €4.20 gas costs
- Salad: no heating = €0 energy costs
- Difference per portion: €4.20
You need to charge €4.20 more to maintain the same margin
Calculate your energy costs per dish
Most entrepreneurs forget to factor in energy costs. While an oven at 180°C costs approximately €3.60 per hour. For a dish that bakes for 45 minutes, you add €2.70 to your cost price.
Energy cost formula:
Energy costs = (Appliance power in kW × Time in hours × €0.40 per kWh)
💡 Example calculation:
Beef wellington - 45 minutes in oven:
- Oven: 9 kW × 0.75 hours × €0.40 = €2.70
- Ingredients: €12.50
- Total cost price: €15.20
At selling price €45 (excl. VAT €41.28): food cost 36.8%
Adjust your prices for the season
Many restaurants charge fixed prices year-round. But your costs aren't fixed. In winter you pay more for energy, in summer more for air conditioning. Smart entrepreneurs adjust their prices subtly.
- Winter specials: factor energy costs into your price
- Summer menu: lower energy costs, but higher cooling
- Seasonal ingredients: cheaper in the right season
⚠️ Note:
Don't only calculate ingredient costs. A winter stew that simmers for 4 hours costs €5.60 in gas. That's often more than your vegetables cost.
Cook more efficiently in winter
You can lower energy costs by cooking smarter. Batch cooking saves energy: cook large quantities at once instead of per portion. A full oven costs the same as a half-full one.
- Batch cooking: make large portions, reheat later
- Leftover processing: use oven heat for multiple dishes
- Timing: start slow dishes early, use residual heat
💡 Efficiency example:
Full oven vs. half-full for 3 hours braising:
- Energy costs: €10.80 (regardless of how full)
- Full (20 portions): €0.54 per portion
- Half-full (10 portions): €1.08 per portion
Difference: €0.54 per portion savings
Track energy costs in your system
Most entrepreneurs estimate energy costs. But estimating is gambling with your profit. Measure your consumption per appliance and factor this into your dishes. With an app like KitchenNmbrs you can add energy costs to your recipes, alongside ingredient costs.
How do you factor energy costs into your prices?
Measure the power of your appliances
Check the nameplate of your oven, cooktop and fryer. Note the power in kW (kilowatt). An average oven uses 9 kW, a cooktop 3 kW per burner.
Calculate costs per hour
Multiply the power by your energy rate (average €0.40 per kWh). A 9 kW oven therefore costs 9 × €0.40 = €3.60 per hour to run.
Factor in cooking time
Measure how long each dish uses energy. A stew that simmers for 3 hours on a 3 kW cooktop costs 3 × €1.20 = €3.60 in energy. Add this to your ingredient costs.
✨ Pro tip
Measure for one week how long your oven and cooktop are on per day. Calculate what this costs and divide by the number of dishes. You'll be shocked at how much you're giving away for free.
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
Should I include energy costs in my food cost calculation?
Yes, especially for dishes with long cooking times. A stew can have €4-6 in energy costs, which is often more than your vegetables cost.
How do I know how much my oven costs per hour?
Check the nameplate for the power in kW. Multiply by your energy rate (approximately €0.40 per kWh). A 9 kW oven costs €3.60 per hour.
Can I charge different prices for winter and summer dishes?
Yes, that makes sense. Winter dishes cost more energy to prepare. Many restaurants have seasonal menus with adjusted prices.
How much higher can my food cost be for winter dishes?
Simply factor energy costs in as an ingredient. If you normally have 30% food cost, and energy costs are €3 extra, raise your price to stay at 30%.
How do I save on energy costs without compromising quality?
Batch cooking is most effective. Cook large quantities at once and reheat later. A full oven costs the same as a half-full one.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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