New seasonal dishes promise higher profits with premium ingredients and excited guests. Yet most restaurateurs launch them based on excitement alone, calculating costs only after menu prices are set. This backwards approach silently drains profits from what should be your most lucrative offerings.
Why seasonal dishes often turn out too expensive
Seasonal products are tempting. Fresh asparagus, game, truffles - they give your menu cachet. But they also have pitfalls:
- Fluctuating prices: Fresh porcini costs €45/kg early season, €25/kg later
- Unknown trim loss: How much is left over from a whole rabbit?
- Enthusiasm overrides numbers: "This will be a hit" without calculating cost price
- Supplier pressure: "You have to try this!" without price agreement
⚠️ Note:
Many kitchens enter seasonal dishes based on gut feeling and only calculate costs afterwards. Then it's too late to adjust the price without losing face.
The seasonal dish protocol: cost price first
Successful kitchens work the other way around. Cost price comes first, then the menu. Here's how you do it:
Step 1: Gather all seasonal prices
Call your suppliers before the season starts. Ask for prices at different times:
- Early season (often 30-50% more expensive)
- Mid season (normal price)
- Late season (often 20-30% cheaper)
💡 Asparagus example:
Dutch asparagus season 2024:
- April (early): €18/kg
- May (peak): €12/kg
- June (late): €8/kg
For the same dish you need 3 different cost prices.
Step 2: Test the trim loss
Buy a small quantity and have your chef process it. Measure the yield:
- Whole fish: How much fillet is left?
- Game: How much meat after boning?
- Vegetables: How much after peeling/cutting?
Formula: Yield % = (Usable weight / Purchase weight) × 100
💡 Whole salmon example:
Whole salmon 3 kg at €18/kg = €54 total
- After filleting: 1.6 kg fillet
- Yield: 53%
- Actual fillet price: €18 ÷ 0.53 = €34/kg
Calculate with €34/kg, not €18/kg!
Step 3: Calculate minimum selling price
Now you can calculate what the dish must cost at minimum to be profitable:
Minimum price = Ingredient costs ÷ (Desired food cost % ÷ 100) × 1.09 (for VAT)
💡 Salmon dish example:
Ingredients per portion:
- Salmon fillet 180g: €6.12
- Vegetables: €2.50
- Sauce and garnish: €1.80
Total: €10.42
At 30% food cost: €10.42 ÷ 0.30 = €34.73 excl. VAT
Menu price: €34.73 × 1.09 = €37.86
Digital seasonal management
Manually tracking fluctuating seasonal prices is difficult. I've seen this mistake cost the average restaurant EUR 200-400 per month during peak seasons. Many entrepreneurs use food cost calculators to:
- Track multiple prices per ingredient (early/mid/late season)
- Automatically recalculate cost prices when prices change
- Quickly see which dishes are still profitable
Planning for the whole season
Create a seasonal calendar with three moments:
💡 Asparagus planning example:
April (expensive): Asparagus as side dish, €8 surcharge
May (normal): Asparagus as main course, €28
June (cheap): Asparagus soup, €12
This way you maximize profit throughout the entire season, instead of sticking to one fixed price.
⚠️ Note:
Update your cost prices at least 1× per month during the season. Prices can change quickly due to weather, supply and demand.
How do you enter seasonal dishes profitably? (step by step)
Gather seasonal prices from suppliers
Call your suppliers for prices at early, mid and late season. Also ask about expected price development and minimum order quantities.
Test trim loss with small quantity
Buy a test batch and have your chef process it. Measure the yield and calculate the actual price per kilo after loss.
Calculate cost price per portion
Add up all ingredients including side dishes, sauces and garnish. Calculate with the actual price after trim loss.
Determine minimum selling price
Divide cost price by desired food cost percentage and multiply by 1.09 for VAT. This is your absolute minimum.
Plan price adjustments for the season
Create a schedule for when you adjust prices. Start expensive with small portions, end season cheaper with larger portions or different preparations.
✨ Pro tip
Calculate your seasonal dish costs exactly 72 hours before launching them on the menu. This gives you time to adjust portions or prices without rushing, and ensures your team knows the exact profit margins from day one.
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 adjust my menu price if seasonal products become more expensive?
Yes, or you adjust the portion size. Many restaurants slightly reduce the portion when prices rise, so the cost price stays the same and the menu price can remain unchanged.
How often should I update seasonal prices during peak season?
At least monthly, but with rapid price changes weekly updates are necessary. Stay in contact with your supplier about price developments. Weather events can shift prices by 40% overnight.
What if I already have a seasonal dish on the menu without cost price calculation?
Calculate the cost price now anyway. If it's too high, adjust the portion or raise the price at the next menu update. Better late than never.
Can I sell seasonal dishes with higher food cost percentages?
Yes, if they're special dishes that guests are willing to pay more for. But keep an eye on it - a food cost of 40% means less margin for other costs.
How do I prevent buying too much seasonal produce?
Start with small quantities and check sales. Seasonal products often have limited shelf life, so it's better to order small 2× per week than large 1× per week.
Should I negotiate fixed prices with suppliers for seasonal ingredients?
Only for mid-season periods when prices stabilize. Early and late season prices fluctuate too much for fixed contracts. Instead, negotiate volume discounts for consistent ordering.
⚠️ 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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