Picture this: your osso buco looks incredibly profitable on paper, while that simple grilled steak seems mediocre. But you've missed a crucial factor. Most restaurants calculate food costs using only ingredient prices, completely ignoring the labor time that complex dishes devour.
Hidden costs of complex dishes
Grilling a steak takes 5 minutes. Making risotto takes 25 minutes. Yet your cost calculations only include ingredients, not the chef's time standing at that stove.
? Example:
Steak vs. Ossobuco (both €32 on the menu):
- Steak: €9 ingredients, 5 minutes work
- Ossobuco: €8 ingredients, 45 minutes work
On paper, the ossobuco appears more profitable (28% vs 32% food cost). Reality tells a different story.
Time equals money
Your chef earns €18 per hour. Those extra 40 minutes for the ossobuco cost €12 in wages alone. Add energy costs, mistake risks, and opportunity costs.
- Labor costs: €12 extra
- Energy costs: €1-2 extra
- Mistake risk: significantly higher
- Fewer covers served per shift
⚠️ Note:
During peak service, your slowest dish controls the entire kitchen's rhythm. One risotto can delay five other orders.
Calculate true cost prices
For accurate comparisons, include labor costs in your calculations. Use this formula:
Real cost price = Ingredients + (Preparation time × Chef's hourly wage)
? Example calculation:
Ossobuco (€32 incl. VAT = €29.36 excl.):
- Ingredients: €8.00
- Labor: 45 min × €18/hour = €13.50
- Total costs: €21.50
Actual food cost: €21.50 / €29.36 = 73%
Simple dishes win the profit game
Straightforward preparations often deliver superior margins because they require less labor investment. Here's something most kitchen managers discover too late: their highest-margin dishes aren't the expensive ones—they're the quick ones.
- Shorter prep time = reduced labor costs
- Fewer mistakes and waste incidents
- Faster table turnover = more covers nightly
- Consistent execution across all shifts
? Example comparison:
Pasta carbonara vs. Beef Wellington (both during 2-hour service):
- Carbonara: 20 portions possible, €8 profit each = €160
- Wellington: 8 portions possible, €12 profit each = €96
The 'simple' pasta generates €64 more profit.
Making complex dishes work
Elaborate preparations can still be profitable if you approach them strategically:
- Price them high enough to cover extra labor time
- Prepare components in large batches during slow periods
- Position them as signature dishes that draw customers
- Spread preparation across multiple quiet shifts
⚠️ Note:
Too many restaurants overload menus with complex dishes. Focus on 3-5 simple profit drivers and limit yourself to 2 complex signature items.
Finding your menu balance
A profitable menu combines different complexity levels strategically:
- 70% simple, high-margin dishes
- 20% moderately complex items
- 10% complex signature dishes
Track preparation times for each dish to see real profitability patterns emerge.
Related articles
How do you calculate real profitability? (step by step)
Measure preparation time per dish
Track for a week how much time each dish actually takes, from mise-en-place to plating. Include prep and cleanup time as well.
Calculate labor costs per portion
Multiply the preparation time by your chef's hourly wage. Don't forget employer contributions (roughly 30% on top of gross wage).
Add ingredients and labor
Add labor costs to your ingredient costs. Divide this by your selling price excl. VAT for your real cost price percentage.
✨ Pro tip
Track your 7 most popular dishes for exactly 2 weeks and time every step. You'll discover that dishes requiring more than 12 minutes of active cooking time during service kill your kitchen's efficiency and profit margins.
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Frequently asked questions
Should I always include labor costs in my cost price calculations?
How do I calculate true hourly wage including employer contributions?
What if my time-intensive signature dish attracts new customers?
Can I make complex dishes more profitable without raising prices?
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
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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