Most chefs I've worked with had no clue their signature dish was bleeding money. They'd pile on expensive garnishes and generous portions without realizing each plate cost more than it should. But once they see the actual numbers, everything changes.
Why sharing numbers with your chefs works
Chefs are professionals who take pride in their work. They don't want to create dishes that hurt the business. Show them the financial impact, and they'll start viewing portion sizes and ingredient usage differently.
💡 Example:
Your signature steak costs €32.00 on the menu (€29.36 excl. VAT):
- Steak 250g: €8.50
- Vegetables and garnish: €2.20
- Sauce and butter: €1.30
Total: €12.00 → Food cost: 40.9%
Too high! At 35% it can cost a maximum of €10.28.
Preparing the conversation
Calculate exactly what the dish costs beforehand. Include everything: the dollop of butter on the plate, the sprig of parsley, the drop of olive oil. Chefs respect precision, and you'll need it to make your case.
⚠️ Note:
Don't present this as criticism, but as collaboration. "Let's see how we can make this fantastic dish financially perfect too."
Presenting to your team
Choose a quiet moment, not during the rush of service. Explain why this matters for the survival of the business. From tracking this across dozens of restaurants, I've seen that chefs respond better when they understand the bigger picture.
- Start with compliments about the quality
- Show the calculation step by step
- Explain what food cost means for profit
- Ask for input: how can we optimize this?
Working toward solutions together
Let your chefs think along about adjustments. They know the ingredients better than anyone and often have creative ideas to save costs without sacrificing quality.
💡 Example adjustments:
- Steak from 250g to 220g: savings €1.36
- Less expensive garnish, same flavor: savings €0.80
- More efficient sauce usage: savings €0.40
New cost price: €9.44 → Food cost: 32.1%
Maintaining the results
Make agreements about portion sizes and document them. A digital system helps lock in these standards so everyone uses the same cost calculations.
⚠️ Note:
Check regularly whether the agreements are being followed. Chefs sometimes slip back into old habits, especially during busy periods.
Moving on to more dishes
Once the first dish has been successfully tackled, move to the next one. Focus first on your best-selling items—that's where you'll see the biggest financial impact.
How do you tackle this step by step?
Calculate exactly what the dish costs
Add up all ingredients: main product, side dishes, sauces, garnishes, oil, butter—everything that goes on the plate. Calculate the food cost: (ingredient costs / selling price excl. VAT) × 100.
Plan the conversation with your chef
Choose a quiet moment outside of service time. Start positively about the quality of the dish and explain why the financial side matters for your shared success.
Present the numbers clearly
Show step by step what each component costs and what the total food cost is. Explain what this means for profit and ask them to think along about improvements without losing quality.
Make concrete agreements
Document the new portion sizes and preparation method. Establish who is responsible for monitoring and how often you'll evaluate this. Use a system to keep track of it.
✨ Pro tip
Pick your most popular appetizer and calculate it down to the last garnish within 48 hours. Chefs can't argue with hard numbers on a dish that moves 200+ portions weekly.
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 reacts defensively to the numbers?
Emphasize that it's not about criticizing their cooking skills, but about keeping the restaurant successful together. Show respect for their craftsmanship and ask for their expertise in finding solutions.
Should I include all ingredients in the calculation?
Yes, absolutely everything that goes on the plate. Including that dollop of butter, the sprig of parsley, or the drop of olive oil. Those small amounts add up quickly across hundreds of portions per week.
What if the food cost stays too high after adjustments?
Then you have three options: optimize further, raise the selling price, or remove the dish from the menu. Sometimes a dish simply can't be made profitable without losing quality.
📚 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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