Seasonal prices often create chaos when you sell the same dishes on different platforms. Your menu shows summer prices, but Thuisbezorgd still has winter prices, and your POS system uses different amounts. One central system prevents this confusion and saves you money by avoiding wrong prices.
Why seasonal prices get out of sync
The problem occurs because you manage your prices in multiple places. Every time ingredients become more or less expensive, you need to update 4-5 different systems.
- Physical menus in your restaurant
- Delivery platforms (Thuisbezorgd, Uber Eats)
- Your POS system
- Website and social media
- Any reservation app
If you forget one platform, you'll sell at the old price there while your ingredients have already become more expensive.
⚠️ 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.
The danger of outdated prices
Seasonal products can increase or decrease in price by 30-50% within a month. If you don't update all channels at the same time, you lose money on every dish sold.
💡 Example:
Salmon fillet in March vs. September:
- March (in season): €24/kg
- September (out of season): €36/kg
- Difference per 200g portion: €2.40
If you don't adjust your price, you lose €2.40 per salmon dish
One system as your starting point
The solution is one central system where you manage all prices. From there, you push to all other channels.
- Cost price calculation: First calculate what the dish costs now
- Desired margin: Determine your food cost percentage (usually 28-35%)
- New selling price: Calculate what you need to charge at minimum
- Update all channels: Adjust all platforms at the same time
Practical approach per channel
Each sales channel has its own update rhythm. Plan this smartly.
💡 Example update schedule:
- Monday: Check cost prices and calculate new prices
- Tuesday: Update POS system and delivery platforms
- Wednesday: Print and post new menus
- Thursday: Update website and social media
This way you have a maximum of 3 days difference between channels.
Automation where possible
Some systems can be linked to reduce manual work. Delivery platforms often have APIs that let you update prices automatically.
- Use your POS system as the main source
- Connect delivery platforms via API
- Weekly check to ensure all prices are correct
⚠️ Watch out:
Not all integrations work perfectly. Always manually check that your prices have been updated correctly everywhere, especially after major changes.
Seasonal calendar for price checks
Create an overview of when which ingredients are expensive or cheap. Then you can prepare price changes in advance.
💡 Example seasonal calendar:
- March-May: Asparagus cheap, strawberries expensive
- June-August: Tomatoes cheap, mushrooms expensive
- September-November: Game cheap, fish expensive
- December-February: Citrus cheap, fresh herbs expensive
A system like KitchenNmbrs helps by automatically updating cost prices when you adjust ingredient prices. Then you immediately see which dishes have become too expensive or too cheap.
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
Use one day per week as 'price day' to check all cost prices and update prices. This prevents different channels from getting out of sync.
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 your cost prices for seasonal dishes monthly. For major price swings (>15%), adjust immediately. For smaller changes, you can wait until the next month.
What if I forget to update one platform?
Create a checklist of all channels where your prices appear. Check off what you've updated. Weekly, verify that all prices are still correct by placing a test order.
Can customers get angry about price differences?
Yes, customers compare prices between channels. Make sure you've synchronized all prices within 48 hours. If complaints come up, explain that ingredient prices have changed.
Should I charge higher prices on delivery platforms than in the restaurant?
You can, because you have platform costs (15-30% commission). Many restaurants charge 10-15% higher prices on delivery platforms to cover those costs.
How do I avoid adjusting prices too often?
Set a minimum threshold. Only adjust if the cost price changes by more than €1 per portion, or if your food cost deviates more than 3 percentage points from your target.
⚠️ 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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