7-Course Tasting Menu Cost Per Person
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Course 1: Amuse-bouche (oyster) | kg | — | ||
| Course 2: Cold seafood starter | kg | — | ||
| Course 3: Pasta course (truffle) | kg | — | ||
| Course 4: Fish main | kg | — | ||
| Course 5: Meat main (lamb / beef) | kg | — | ||
| Course 6: Cheese plate | kg | — | ||
| Course 7: Dessert + petit fours | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Tasting menu portion sizes: 50–80g per course — smaller than à la carte.
- Target 28–34% food cost across the full menu — some courses can run higher.
- Use one "hero" expensive ingredient (truffle, lobster) per menu — anchors the price.
- Plan 5–9 courses — 7 is the sweet spot for service flow and customer satisfaction.
Frequently Asked Questions
5, 7 or 9 courses are standard. 7 is the sweet spot for service flow, customer satisfaction and kitchen execution. 9+ courses risk fatigue and slow service.
Sum your per-course food cost, divide by your target food cost % (28–34%), then add wine pairing as a separate line. €38 food cost ÷ 0.30 = €127 sell price.
50–80g per course depending on protein. Total menu food weight: 350–500g across 7 courses. Smaller portions enable higher per-course quality.