Why can't your chef explain why that steak costs €28 instead of €22? Most head chefs cook beautifully but stumble over food cost explanations. Help your chef communicate pricing clearly and you'll see fewer arguments about prices and more understanding for your menu decisions.
Why chefs struggle with food cost explanations
Culinary school teaches knife skills, not spreadsheets. Your chef knows a steak costs €8 and sells for €32, but explaining why that markup makes sense? That's where things get messy. The fallout: staff think you're overpricing, customers grumble, and your chef feels defensive.
⚠️ Watch out:
A chef who can't justify prices will automatically buy cheaper ingredients or cut portion sizes. Seems smart, but it destroys your reputation.
Give your chef a simple story
Skip the complex formulas. Chefs need stories they can remember and repeat to anyone who asks.
💡 Example story for steak:
"This steak costs €32 because:"
- Meat: €8.50 (premium grade, no added water)
- Garnish and sauce: €2.50
- Total ingredients: €11.00
- That's 30% of €32 - standard for quality restaurants
"The remaining 70% covers wages, rent, utilities and keeping us profitable."
Teach your chef the 30% rule
The simplest guideline for any chef: ingredient costs shouldn't exceed 30-35% of the menu price. Go higher and profitability becomes nearly impossible.
💡 Quick calculation:
Pasta carbonara at €18.50:
- Price excl. VAT: €18.50 ÷ 1.09 = €16.97
- Maximum ingredient cost: €16.97 × 0.30 = €5.09
- Actual costs: €6.20
Problem! Either raise the price to €22 or rework the recipe.
Make it visual with real examples
Theory confuses chefs. But show them actual dishes and they get it immediately. Grab your 3 top sellers and break down costs together.
- Weigh every ingredient - even the olive oil and herbs
- Show how those "little" costs add up fast
- Calculate the actual food cost percentage
- Compare with competitor pricing in your area
One of the most common blind spots in kitchen management is underestimating these small ingredient costs that can push a dish from profitable to problematic.
Arm your chef with standard responses
Complaints about pricing happen. Your chef needs ready answers that sound confident, not defensive.
💡 Go-to responses:
- "We source premium ingredients - you taste the difference"
- "Our steak portions are 200g, not the 150g you'll find elsewhere"
- "Everything's made fresh daily, no frozen shortcuts"
- "Fair wages mean better service - you benefit from that"
Choose tools your chef actually uses
Excel intimidates most chefs. Tools like KitchenNmbrs display food costs instantly without complex calculations. Your chef can check new dishes for profitability in seconds.
⚠️ Watch out:
Don't let your chef change prices solo - that needs discussion. But do give them tools to verify new dishes stay within margins.
Schedule monthly check-ins
Dedicate 15 minutes monthly to review the numbers together. Discuss new dishes, ingredient price changes, and verify food costs remain on target. Regular practice makes these conversations natural.
How do you train your chef in food cost explanations?
Start with the 30% rule
Explain that ingredients can cost a maximum of 30-35% of the selling price excl. VAT. This is the foundation every chef needs to understand. Practice this with 3 popular dishes.
Make a list of standard answers
Write down for your chef what he should say when answering frequently asked questions about prices. For example why your meat is more expensive than the competitor, or why portions are so large.
Practice with real situations
Do role plays: you're the critical guest or team member, your chef practices his explanation. Repeat this until he answers confidently without hesitation.
✨ Pro tip
Have your chef verify food costs on your 2 highest-volume dishes every Tuesday morning. These two items typically represent 40% of your total food cost exposure.
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
What if my chef doesn't care about numbers?
Focus on quality then - show how cheaper ingredients hurt their reputation and drive customers away. Make it personal: their name is on every dish that leaves the kitchen.
How often should I discuss this?
Monthly 15-minute sessions work well. Address new dishes immediately during development. Keep it brief and practical - long meetings kill motivation.
What if team members ask questions about prices?
Ensure your chef uses the same explanations you do. Mixed messages create confusion. Develop a simple briefing with key talking points for each signature dish.
Can I hold my chef accountable for food cost?
Absolutely, but provide the tools and authority to match. If they're responsible for hitting food cost targets, they need access to pricing data and recipe adjustment capabilities.
📚 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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