A chef who knows that 50 grams of extra steak costs €2.40 will weigh portions more precisely. Most restaurant owners guard their numbers like state secrets, thinking their team can't handle the truth. But transparency about ingredient costs creates something unexpected: a team that manages costs without being told.
What happens when you share your numbers?
Most restaurant owners assume their team doesn't care about numbers. Or worry that showing costs might backfire. But when you reveal the reality strategically, your team transforms.
💡 Example: Restaurant De Eetkamer
Owner Marco decided to show his kitchen team what ingredients cost:
- Steak: €8.50 per portion of ingredients
- Selling price excl. VAT: €27.52
- Food cost: 30.9%
- Per 10 portions too much: €85 loss
Result: His chef started portioning more precisely on his own.
Your team starts thinking along
Knowledge changes behavior. You won't need to police expensive ingredients anymore—they'll handle them carefully on their own.
- Less waste: When your team knows those salmon scraps cost €32 per kilo, they'll find creative uses instead of tossing them
- Better portioning: A cook who understands that extra 50 grams of steak costs €2.40 measures twice
- Smarter suggestions: Your team generates ideas for cheaper alternatives and dish modifications
⚠️ Note:
Never share your total profit or revenue. Focus on ingredient costs and food cost percentages of dishes.
What you DO share
You don't need to open your entire financial playbook. Share information your team can actually use:
- Ingredient costs: "This salmon runs €32 per kilo"
- Food cost per dish: "This dish hits 28% food cost"
- Impact of waste: "Those scraps represent €15"
- Food cost target: "We're shooting for 30% on this dish"
💡 Example: Transparency in the kitchen
Bistro owner Linda put price tags on her refrigerators:
- Beef tenderloin: €42/kg
- Sea bass fillet: €28/kg
- Prawns: €24/kg
- Truffle: €1,200/kg
Her team automatically started working more economically and came up with cost-saving ideas.
What you DON'T share
Some information stays private. This prevents confusion and resentment:
- Total revenue: People assume everything's pure profit
- Your salary: None of their concern
- Rent and fixed costs: Can demoralize the team
- Profit margins: Too complex and easily misinterpreted
How do you start with transparency?
Start small and gradually expand. Your team needs time to adjust to this new information. One of the most common blind spots in kitchen management is assuming staff can't handle financial realities—but they usually rise to the occasion.
💡 Example: Step by step transparency
Week 1: Show the cost of your 3 most expensive ingredients
Week 2: Explain what food cost means
Week 3: Show what waste costs
Week 4: Discuss together how you can work more economically
The results
Restaurants embracing ingredient cost transparency typically see these improvements:
- 5-15% less waste: Team discards less food
- More precise portions: Food cost becomes more predictable
- Greater involvement: Team contributes to cost management discussions
- Less supervision needed: Self-regulation kicks in
There's an adjustment period, but most owners who embrace this approach can't imagine returning to financial secrecy.
How do you start sharing numbers? (step by step)
Start with your most expensive ingredients
Make a list of your 5 most expensive ingredients with the price per kilo. Hang it in the kitchen where everyone can see it. Start with the most striking prices like truffle, wagyu or lobster.
Explain food cost to your team
Choose 3 popular dishes and show what the ingredients cost versus the selling price. Use simple examples: "This pasta costs €4.20 in ingredients, we sell it for €16.50 excl. VAT."
Make waste visible
Track for a week what gets thrown away and calculate what it costs. Share this with your team: "This week we threw away €87 in ingredients." Discuss together how to prevent this.
✨ Pro tip
Track your team's waste reduction for 30 days after sharing ingredient costs—most restaurants see a 12% decrease in discarded food within the first month. Numbers don't lie about transparency's impact.
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
Isn't it risky to share ingredient costs with staff?
Sharing ingredient costs is actually safe and makes your team more cost-conscious. Just avoid revealing total profit, revenue, or personal finances. Stick to information they can use to improve their work.
Should I explain food cost percentages to my kitchen team?
Absolutely, but keep it straightforward. Explain that 30% food cost means €3 of every €10 selling price goes to ingredients. Use examples from your actual dishes to make it click.
What if my team asks about other business costs?
Stay honest but focused. Acknowledge other expenses exist—rent, energy, payroll, insurance—without diving into specifics. Keep conversations centered on what they can control: ingredient economy and waste prevention.
📚 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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