What's the real profit on that €35 fondue after accounting for longer table times and multiple ingredients? A fondue concept has a complex cost structure: meat, broth, sauces, bread and the time guests spend at the table. Many entrepreneurs estimate the margin, but forget hidden costs like the longer table occupancy time.
What makes fondue margin calculation complex?
With a fondue concept, you don't just pay for ingredients, but also for time. A fondue evening lasts 2-3 hours per table, while a normal dinner lasts 1.5 hours. This means fewer table turns per evening.
- Longer occupancy time per table
- More ingredients than a standard main course
- Fixed costs (gas for burners, cleaning fondue pans)
- Higher labor costs (more explanation, service)
⚠️ Note:
Always calculate with your selling price excluding VAT (9%). A fondue of €35.00 is €32.11 excluding VAT.
All cost items of a fondue
For a correct margin calculation, you need to include all costs:
Meat and fish
- Beef, pork, chicken, fish per person
- Include cutting loss (5-10% when portioning)
- Garnish and decoration
Broth and sauces
- Bouillon cubes or fresh broth
- Mayonnaise-based sauces
- Herbs and spices
- Oil for deep-fried fondue
Side dishes
- Bread, baguette or toast
- Salad as a side dish
- Fries or potatoes
💡 Example: Fondue Bourguignonne for 2 people
Menu price: €35.00 per person (€70.00 total)
- Meat (300g mixed): €12.60
- Sauces (6 types): €2.40
- Broth: €1.20
- Bread and fries: €3.80
- Salad: €2.00
Total ingredient costs: €22.00
Include occupancy time in your calculation
This is where many fondue restaurants make a mistake. A fondue table is occupied for 2.5-3 hours, while a normal table is occupied for 1.5 hours.
Calculation example:
- Normal evening: table turned 3× = 3× revenue
- Fondue evening: table turned 1.5× = 1.5× revenue
- You 'lose' 1.5× the normal revenue per table
💡 Example: Passing through occupancy time
Table for 4 people, normal evening:
- 3× occupied at €25 average = €300 revenue
- Fondue: 1× occupied at €35 × 4 = €140 revenue
- 'Lost' revenue: €160
Your fondue must therefore cost €160 ÷ 4 = €40 per person to break even
Calculate actual margin
For a fair margin calculation, use this formula:
Margin % = ((Selling price - Ingredient costs - Opportunity costs) ÷ Selling price) × 100
Where opportunity costs = the revenue you lose due to longer occupancy.
💡 Example: Complete margin calculation
Fondue €35.00 (€32.11 excl. VAT)
- Ingredient costs: €11.00
- Lost revenue per person: €10.00
- Total 'costs': €21.00
Margin: (€32.11 - €21.00) ÷ €32.11 = 34.6%
Typical margins for fondue concepts
Fondue restaurants often work with lower margins than normal restaurants, but compensate for this with:
- Higher average check: €35-45 per person vs €25-30
- More drinks: longer sitting time = more consumption
- Less staff: guests cook themselves
Common margins for fondue concepts are between 25-35% on food, but 40-60% on drinks. This is a pattern we see repeatedly in restaurant financials – concepts with longer dining experiences compensate through beverage sales.
⚠️ Note:
Calculate your total evening revenue, not just the fondue. Drinks often make the difference between profit and loss.
Digitally tracking complex recipes
A fondue concept has dozens of ingredients per dish. Manual tracking in Excel quickly becomes confusing, especially when suppliers change prices.
With a system like KitchenNmbrs you can:
- Record all ingredients of a fondue set
- Automatically recalculate when prices change
- Compare different fondue variations
- Quickly see which fondue generates the most profit
How do you calculate the margin on a fondue concept?
Inventory all ingredients and costs
Make a list of everything that goes with the fondue: meat, fish, broth, all sauces, bread, side dishes and garnish. Also account for cutting loss (5-10%) and don't forget small ingredients like herbs and spices.
Calculate the opportunity costs of longer occupancy
A fondue table is occupied for 2.5-3 hours vs 1.5 hours normally. Calculate how much revenue you lose: (normal revenue per hour × extra hours occupied). Add this 'lost revenue' to your ingredient costs.
Apply the margin formula including all costs
Use: Margin % = ((Selling price excl. VAT - Ingredient costs - Opportunity costs) ÷ Selling price excl. VAT) × 100. This gives you the actual margin on your fondue concept.
✨ Pro tip
Calculate your fondue margins weekly for the first 8 weeks of operation – meat prices fluctuate and guest consumption patterns vary more than expected. You'll spot cost creep before it kills profitability.
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 VAT in my fondue cost price calculation?
No, always calculate excluding VAT. A fondue of €35.00 on the menu is €32.11 excluding 9% VAT. Only with this amount can you calculate your actual margin.
How do I pass through the longer occupancy time in my price?
Calculate your normal revenue per table per hour, multiply by the extra hours occupied, and add this to your ingredient costs. A table that is occupied for 3 hours instead of 1.5 hours costs you 1.5 hours of lost revenue.
What is a normal margin for a fondue restaurant?
Fondue concepts often work with 25-35% margin on food, lower than normal restaurants. They compensate for this with higher drink sales (40-60% margin) and higher average checks per guest.
Should I include the costs of fondue pans and burners?
Not for daily cost price, those are one-time investments. Do include: gas for the burners, extra cleaning costs and any pan replacement due to wear.
How often should I adjust my fondue prices?
Check your meat prices monthly and your total cost price quarterly. Meat can fluctuate significantly, especially beef. When costs increase by more than 5%, a price adjustment is usually necessary.
How do I calculate portion costs when guests share a fondue pot?
Base your calculation on 250-300g meat per person, then add shared items like broth and sauces proportionally. Track waste levels after 3 months to adjust portions accurately.
📚 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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