Your supplier just increased your costs by 15% without raising a single price. They downsized that 1kg meat pack to 900 grams while keeping the same €12.50 charge. You're still ordering "one pack" but now paying €13.89 per kilo instead of €12.50.
How suppliers mislead you without lying
You've been ordering "1 pack of ground meat" from your supplier for years. Price stays €12.50. Seems like nothing's changed. But the pack went from 1 kg to 900 grams. You're now paying €13.89 per kilo instead of €12.50. That's 11% more expensive.
The worst part: it's right there on the invoice. But who reads every invoice line every week?
💡 Example: Ground meat packaging
Last year: 1 kg ground meat for €12.50 = €12.50/kg
This year: 900g ground meat for €12.50 = €13.89/kg
Difference: 11% more expensive without you noticing
Where it happens most often
Certain products are prone to these "silent price increases":
- Meat: From 1 kg to 900g or 800g
- Fish: From 2 kg to 1.8 kg per box
- Cheese: From 3 kg blocks to 2.5 kg
- Vegetables: From 10 kg to 8 kg per crate
- Canned goods: From 12 cans to 10 per tray
⚠️ Note:
Suppliers aren't doing anything illegal here. They adjust their packaging and mention it on the invoice. But they're counting on you not recalculating it into your costs.
The impact on your food cost
If you don't update your food costs, you'll bleed money fast. Especially on your popular dishes.
💡 Example: Steak impact
You sell 50 steaks per week at 200g each
- Old price per kilo: €24.00/kg = €4.80 per steak
- New price per kilo: €26.67/kg = €5.33 per steak
- Difference per steak: €0.53
Per year: €0.53 × 50 × 52 = €1,378 less profit
How to prevent this
The only way to stop this is by systematically tracking your price per kilo. Not the pack price, but the price per kilo or per piece.
- Check every invoice for weight changes
- Always calculate back to price per kilo
- Update your food costs as soon as you spot a change
- Keep a log of price changes
From analyzing actual purchasing data across different restaurant types, meat and dairy show the highest frequency of stealth downsizing - often coinciding with contract renewals. Tools like KitchenNmbrs can track the current price per kilo for each ingredient and immediately show what it does to your food cost per dish.
Warning signs it's happening
Watch for these red flags:
- Prices stay stable while other suppliers get more expensive
- Packaging looks new but the price is the same
- Your food cost is rising without a clear reason
- You're using product faster than you're used to
💡 Example: Spotting the signal
You order 5 packs of ground meat every week. Suddenly you need 6 packs for the same number of dishes.
Check immediately: has the weight per pack changed?
What to do if you discover it
If you notice a supplier has changed their packaging:
- Calculate the new price per kilo
- Update the food costs of all dishes containing this ingredient
- Check if your menu price still makes sense
- Compare with other suppliers
Sometimes it's cheaper to switch to a different supplier. Sometimes you need to adjust your menu price.
How do you check for packaging changes?
Check the weight on the invoice
Look at the weight or quantity per package on your invoice every week. Compare it with last month. Pay special attention to products you use a lot of.
Calculate the new price per kilo
Divide the pack price by the new weight. For example: €12.50 for 900g = €12.50 / 0.9 = €13.89 per kilo. Compare this with your old price per kilo.
Update your food costs
Adjust the food cost of all dishes containing this ingredient. Calculate your new food cost percentage. If this goes above 35%, consider adjusting your menu price.
✨ Pro tip
Document every packaging change with invoice photos and calculate the exact per-kilo impact within 48 hours. This prevents the hidden cost from compounding across multiple orders before you catch it.
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 often do suppliers change their packaging?
This happens on average 1-2 times per year, especially with meat, fish, and dairy. Usually in January (after price negotiations) or in September (new contracts).
What if I discover this with multiple products at once?
Start with your 5 most-used ingredients. Update those food costs first, then the rest. There's no point doing everything at once – you'll lose track.
Do I need to adjust my menu price right away?
Not necessarily. First calculate your new food cost percentage. If it stays below 35%, you can keep your current menu price. Above that? Time for a price increase.
Should I confront my supplier about stealth downsizing?
You can ask for advance notice of packaging changes, but most suppliers won't commit to this. Better to build your own tracking system and stay vigilant with weekly invoice reviews.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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