| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Starter (bruschetta or smoked salmon — naturally dairy-free) | kg | — | ||
| Main (grilled sirloin or salmon — naturally dairy-free) | kg | — | ||
| Dairy-Free Sauce (red wine jus or tomato-based) | liter | — | ||
| Seasonal Veg & Potatoes (roasted in oil, dairy-free) | kg | — | ||
| Dairy-Free Dessert (sorbet or dark chocolate tart) | kg | — |
Professional Tips for Accurate Costing
- Oat milk and coconut cream are the most cost-effective and flavour-neutral dairy substitutes for sauces.
- Use olive oil or plant-based margarine in place of butter — most dishes are indistinguishable to guests.
- Dairy-free chocolate (70%+ dark chocolate without milk solids) is widely available at no significant price premium.
- Many ready-made stocks and gravies contain milk powder — always check the ingredient label.
- Separate cutting boards and utensils for dairy-free prep prevents cross-contamination for allergic guests.
Frequently Asked Questions
Generally 5–12% more expensive, primarily due to plant-based cream alternatives (oat cream, coconut cream) costing 50–80% more than dairy cream. Most savoury dishes can be adapted at minimal extra cost; desserts are where premium costs accumulate.
For creamy sauces: oat cream or cashew cream (if no nut allergy). For butter-based sauces: high-quality plant-based butter or olive oil. For béchamel: oat milk produces the closest texture to dairy milk.
No. Dairy-free excludes milk and milk products but may still include eggs, meat, fish and honey. A vegan menu is also dairy-free but has additional restrictions. Clarify with guests which restriction applies.
Common hidden dairy: ready-made bread (often contains milk powder), margarine (some contain whey), certain chocolates, ready-made soups and sauces, some crisps/chips, and many processed meats. Always read ingredient labels in full.