The number of dishes on your menu determines your operational complexity and profitability. Too many choices increase your inventory costs and slow down your kitchen, too few limits your revenue potential. In this article you'll learn exactly how many dishes you need for a successful start.
Start with your kitchen capacity
Your menu size is directly linked to what your kitchen can handle. A new restaurant has limited equipment, storage space, and experience. So start small and build gradually.
💡 Example calculation for a bistro:
Kitchen team: 1 chef + 1 assistant
- Appetizers: 3-4 dishes
- Main courses: 6-8 dishes
- Desserts: 3-4 dishes
- Daily specials: 2 dishes
Total: 14-18 dishes
Calculate your inventory costs per dish
Each additional dish means extra ingredients in stock. Too many different ingredients increase your purchasing costs and waste risk.
⚠️ Watch out:
Each dish has an average of 8-12 ingredients. With 20 dishes you already have 160+ different products in stock. That requires a lot of working capital and increases your waste risk.
The 80/20 rule for restaurants
Experience shows that 20% of your dishes generate 80% of your revenue. So focus on a limited number of dishes you can perfect, rather than an extensive menu with average quality.
- 5-8 main courses: Your core business, where you earn the most
- 3-4 appetizers: Increase your average check value
- 3-4 desserts: High margin, but not everyone orders one
- 2-3 daily specials: Flexibility for season and leftovers
Calculate food cost per dish
For each dish you need to know the full cost price. Add up all ingredients, including garnish, sauces, and decoration.
💡 Example cost calculation:
Steak with fries and salad - menu price €28.00 incl. VAT
- Steak 200g: €5.60
- Fries + oil: €1.20
- Salad + dressing: €0.80
- Garnish + butter: €0.40
Ingredient costs: €8.00
Selling price excl. VAT: €25.69
Food cost: 31.1% - that's good!
Consider seasons and suppliers
Choose dishes where you're not dependent on one season or supplier. Vary between meat, fish, and vegetarian to spread risks.
- Basic ingredients: Always available (potatoes, onions, garlic)
- Seasonal products: Max 20% of your menu (asparagus, game, etc.)
- Luxury ingredients: Limited use (truffle, lobster, wagyu)
Test your menu before you open
Organize trial dinners with friends and family. Pay attention to which dishes are chosen most often and which cause the most stress in the kitchen.
⚠️ Watch out:
A dish that takes 45 minutes to prepare won't work if you want to serve 50 covers per evening. Test the practical feasibility, not just the taste.
Digital help with cost calculation
Calculating all costs manually takes a lot of time and is error-prone. An app like KitchenNmbrs helps you quickly and accurately calculate what each dish costs, so you can make well-informed choices for your first menu.
How do you calculate the ideal number of dishes? (step by step)
Determine your kitchen capacity
Count your kitchen staff and cooking equipment. A chef can typically perfect 6-8 different dishes per service. With more dishes, quality drops or stress increases.
Calculate your inventory budget
Each dish has 8-12 ingredients. Multiply your planned number of dishes by 10 ingredients. You need to be able to finance and manage that many different products without waste.
Test with a limited menu
Start with a maximum of 15 dishes divided across appetizers, main courses, and desserts. Organize trial dinners and measure which dishes are most popular. Then adjust your final menu accordingly.
✨ Pro tip
Start with 12-15 dishes and measure after 3 months which ones sell the least. Replace the worst-performing 20% with new options. This way you optimize your menu based on real sales figures.
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 many main courses does a startup restaurant need at minimum?
At least 5 main courses for sufficient choice, maximum 8 to keep the kitchen manageable. Ensure variety: meat, fish, vegetarian, and possibly vegan.
Should I count daily specials in my total number of dishes?
No, daily specials are flexible and often use ingredients you already have in stock. Plan 2-3 daily specials on top of your fixed menu for extra revenue and leftover management.
What if guests complain that my menu is too small?
Quality beats quantity. Better 10 perfect dishes than 25 average ones. Guests appreciate consistency and fast service more than endless choices.
How often can I change my menu?
Start with a fixed base of 70% of your menu and rotate 30% per season. Too many changes confuse guests, too few gets boring. Keep popular dishes on the menu always.
Should I account for allergens when deciding on the number of dishes?
Yes, make sure at least 20% of your dishes are suitable for common allergies (gluten-free, lactose-free). This expands your target audience without unnecessarily expanding your menu.
📚 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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