Picture this: you spot gorgeous wild morels at the market for €45 per kilo and immediately envision them on your menu. Your enthusiasm kicks in before your calculator does. Many chefs learn the hard way that seasonal excitement can torpedo profit margins faster than any other mistake.
Why seasonal enthusiasm is dangerous
You walk through the market, see beautiful fresh morels for €45 per kilo and think: 'This has to go on the menu!' But you forget to check what you need to charge to stay profitable.
⚠️ Watch out:
Seasonal ingredients are often 2-5x more expensive than standard alternatives. Your food cost can jump from 30% to 50% without you noticing.
The numbers check for seasonal products
Before you fall in love with an ingredient, run this calculation:
💡 Example: Wild asparagus vs. regular asparagus
For a risotto (200g asparagus per portion):
- Wild asparagus: €35/kg = €7.00 per portion
- Regular asparagus: €8/kg = €1.60 per portion
- Difference: €5.40 per portion
At 50 portions per week: €270 difference!
The 3-step reality check
Apply this method to every seasonal product you're considering:
- Step 1: Calculate the cost price per portion with the seasonal product
- Step 2: Calculate what menu price you need for 30% food cost
- Step 3: Check if guests are willing to pay that price
💡 Example: Truffle risotto
Ingredients per portion:
- Risotto rice, broth, wine: €2.80
- Truffle (15g): €12.00
- Other (cheese, butter): €1.20
Total: €16.00 per portion
For 30% food cost: €16.00 ÷ 0.30 = €53.33 excl. VAT
Menu price: €58.00 incl. VAT
Alternatives that actually work
You don't have to ignore seasons completely. Look for affordable seasonal products instead:
- Local vegetables: Often cheaper than imported options
- Seasonal fruit: Strawberries in June vs. December
- Wild fish: Check which types are cheap right now
- Herbs: Fresh garden herbs cost little but add tremendous flavor
💡 Example: Smart seasonal choice
Pumpkin soup in October:
- Pumpkin: €1.50/kg (in season) vs. €4/kg (out of season)
- Per portion (300ml): €0.45 vs. €1.20
- Savings: €0.75 per portion
At 100 portions per week: €75 savings!
When expensive seasonal products can work
Sometimes an expensive seasonal product is still worth it - it's the kind of thing you only learn after closing your first month at a loss:
- Signature dish: One special dish that sets you apart
- High margin possible: Guests happily pay extra for genuine seasonal products
- Limited period: 2-3 weeks, not the whole season
- Marketing value: Attracts new guests and social media attention
⚠️ Watch out:
Never make more than 20% of your menu dependent on expensive seasonal products. Your other dishes need to generate your profit.
Tools that help with seasonal decisions
Keep track of what seasonal products really cost you. With a system like tools like KitchenNmbrs you see directly what each dish generates, even when ingredient prices change with the season.
How do you check seasonal products for profitability?
Calculate the full cost price per portion
Add up all ingredients, including the expensive seasonal product. Don't forget garnish, oil and spices. This is your actual cost price per plate.
Determine your minimum selling price
Divide your cost price by 0.30 (for 30% food cost) or 0.28 (for 28% food cost). This is your minimum price excl. VAT. Multiply by 1.09 for the menu price.
Test market acceptance
Ask yourself honestly: will my guests pay this price? Look at comparable dishes in the area. If not, find a cheaper alternative or adjust the recipe.
✨ Pro tip
Set a 'seasonal splurge limit' of exactly €200 per week for premium seasonal ingredients. Check your spending every Tuesday - this forces you to evaluate whether that expensive ingredient actually drove enough sales to justify the cost.
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
Can't I just charge more for seasonal products?
You can, but there's a limit to what guests will pay. First check if your target audience is willing to pay the price needed for a profitable margin.
How often should I adjust my prices for seasons?
Check your seasonal product purchase prices monthly. Adjust menu prices if your food cost goes above 35% due to more expensive ingredients.
What if my supplier suddenly asks much higher prices?
Calculate your new food cost immediately. Is it above 35%? Then raise your menu price or temporarily replace the ingredient with a cheaper alternative.
Are organic seasonal products worth the extra money?
Only if your guests are willing to pay significantly more. Calculate what you need to charge minimum and test if your target audience accepts that price.
How do I prevent buying too many seasonal products?
Start small: buy for 2-3 days. Measure how much you actually sell before buying large quantities. Seasonal products often spoil faster.
Should I change my entire menu every season?
No, that's expensive and risky. Keep 70-80% of your menu stable and rotate only 2-3 seasonal specials. This maintains cost control while offering variety.
How do I calculate portion costs for ingredients with varying seasonal prices?
Track your ingredient costs weekly during peak season fluctuations. Update your recipe costs immediately when prices change more than 15% from your baseline calculations.
⚠️ 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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