Every winter, restaurant owners face the challenge of costing shared-portion dishes like cheese fondue. Many establishments underestimate expenses by overlooking wine additions and per-person bread costs. Here's how to calculate precise margins for fondue servings of any size.
Gather all ingredients and costs
A cheese fondue consists of more than just cheese. For an accurate cost price, you add up everything that comes to the table:
- Cheese: Gruyère, Emmental, optionally Vacherin
- Wine: Dry white wine (goes into the cheese)
- Other ingredients: Garlic, cornstarch, kirsch, nutmeg
- Bread: Baguette or special fondue cubes
- Garnish: Pickles, pearl onions, optionally vegetables
? Example cheese fondue for 4 people:
- 400g Gruyère at €32/kg = €12.80
- 200g Emmental at €28/kg = €5.60
- 150ml white wine at €8/bottle = €1.00
- 1 baguette = €1.20
- Garlic, cornstarch, garnish = €1.40
Total ingredient costs: €22.00
Calculate the cost price per person
Divide total ingredient costs by the number of people. This gives you the cost price per person:
Cost price per person = Total ingredient costs / Number of people
? Calculation:
€22.00 / 4 people = €5.50 per person
If you sell the fondue for €28.00 per person (incl. 9% VAT):
- Selling price excl. VAT: €28.00 / 1.09 = €25.69
- Food cost: (€5.50 / €25.69) × 100 = 21.4%
Watch out for portion sizes and waste
With a fondue, people eat different amounts. Some guests remain hungry, while others get full quickly. So calculate with 10-15% extra ingredients for safety.
⚠️ Note:
Always calculate with your selling price excl. VAT. The €28.00 on your menu includes 9% VAT, so it's actually €25.69. Otherwise your food cost appears lower than reality.
Compare with other dishes
A food cost of 21-25% is excellent for cheese fondue. This is a pattern we see repeatedly in restaurant financials - fondue margins outperform most entrées:
- Meat main courses: 28-35% food cost
- Fish dishes: 30-40% food cost
- Pasta dishes: 15-25% food cost
- Cheese fondue: 20-28% food cost
The lower food cost happens because cheese stores well and you have minimal waste. Plus, you often charge a premium price for the experience.
? Seasonal advantage:
During winter months you can often charge 15-20% more for fondue. Guests pay for the warmth and atmosphere. This reduces your food cost to 18-22%.
Optimize your purchasing
Cheese often becomes cheaper with larger quantity purchases. Gruyère and Emmental store well, so you can build inventory. Just monitor expiration dates and maintain proper storage temperatures.
Food cost calculators help you track exactly what each fondue costs and immediately see how purchase price changes affect your margin.
Related articles
How do you calculate the margin on cheese fondue? (step by step)
List all ingredients with prices
Note cheese (Gruyère, Emmental), wine, bread, garlic, cornstarch and garnish. Calculate what each ingredient costs per portion based on your purchase prices.
Add up all costs and divide by number of people
Sum all ingredient costs and divide by the number of people sharing the fondue. This gives you the cost price per person.
Calculate food cost percentage
Divide the cost price per person by your selling price excl. VAT and multiply by 100. A food cost of 20-28% is good for cheese fondue.
✨ Pro tip
Track your fondue ingredient costs weekly during winter season - cheese prices can swing 15% month-to-month. Adjust your menu pricing every 3 weeks to maintain that target 22% food cost.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How much cheese do I need per person for a fondue?
Should I include the wine that goes into the cheese in the cost price?
What is a good food cost for cheese fondue?
Can I use cheaper cheese to improve my margin?
How do I account for different portion sizes?
Should I factor in the kirsch separately from other liquor costs?
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
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.
kennisbank.more_in_category
Related questions
Explore more topics
Food cost calculation for every type of kitchen
Sushi, pizzeria, steakhouse or vegan concept — every kitchen type has its own challenges. KitchenNmbrs adapts to your concept. Try it free for 14 days.
Start free trial →