Fresh products often cost 20-40% more than frozen, but have less trim loss and longer shelf life. Many restaurant owners automatically choose fresh without calculating what it really costs. Learn exactly how to calculate which choice is financially smartest for your kitchen.
The difference in purchase price
Frozen products seem cheaper, but you need to account for real costs after preparation. Fresh products often have a higher purchase price, but less waste and trim loss.
? Example: Salmon comparison
For 100 portions of 180 grams of salmon you need:
- Fresh: 18 kg at €24/kg = €432
- Frozen: 18 kg at €16/kg = €288
Purchase price difference: €144 (50% more expensive)
Trim loss and preparation
Here's where things get interesting. Frozen fish often has more moisture loss during thawing and prep. Fresh fish retains more weight and structure.
? Example: Actual yield
From 18 kg purchased you actually get:
- Fresh: 17.1 kg usable (5% loss)
- Frozen: 15.3 kg usable (15% loss from thawing)
Frozen has 10% more loss!
Actual cost per portion
Now we calculate the real costs per 180 gram portion. After managing kitchen operations for nearly a decade, I've learned this is where the true differences lie.
? Example: Cost calculation
Actual cost per 180g portion:
- Fresh: €432 ÷ 95 portions = €4.55 per portion
- Frozen: €288 ÷ 85 portions = €3.39 per portion
Difference: €1.16 per portion (34% more expensive)
Shelf life and waste
Fresh products have a shorter shelf life, which can lead to more waste if you plan poorly. Frozen products can be stored longer, but must be thawed on time.
⚠️ Note:
Fresh fish you throw away costs €24/kg. Frozen fish you throw away costs €16/kg. But if you waste more frozen due to poor planning, you'll still end up spending more.
Taste and guest experience
Many guests notice the difference between fresh and frozen. This can affect your menu price and customer satisfaction. A higher selling price can offset the extra costs.
- Fresh: often better texture and taste
- Frozen: consistent but less character
- Menu price fresh: often €2-4 higher possible
- Customer satisfaction: higher scores for fresh
The total calculation
For the final decision you add up all factors: purchase price, loss, waste and possible premium price on the menu.
? Example: Total cost comparison per month
At 400 salmon portions per month:
- Fresh: €4.55 × 400 = €1,820
- Frozen: €3.39 × 400 = €1,356
- Extra costs fresh: €464 per month
- But: €2 higher menu price = €800 extra revenue
Net advantage fresh: €336 per month
When to choose what?
The choice depends on your concept, target audience and kitchen organization. Both have their place in the professional kitchen.
- Choose fresh for: fine dining, high menu prices, experienced kitchen team
- Choose frozen for: high volume, tight margins, variable staffing
- Mix both: fresh for specials, frozen for standard dishes
Related articles
How do you compare fresh vs frozen costs?
Calculate actual purchase price per kilo of usable product
Divide the purchase price by the percentage that remains usable after preparation. At 15% loss: purchase price ÷ 0.85. This gives you the actual price per kilo.
Add waste from shelf life
Calculate what percentage you average throw away due to spoilage. Fresh has shorter shelf life but frozen can also be wasted through poor planning.
Calculate the difference in possible selling price
Check how much more you can charge for fresh products on your menu. Subtract the extra costs from this additional revenue for the net difference.
✨ Pro tip
Compare moisture loss percentages over a 2-week period for your most-used proteins. Fresh typically loses 3-8% during prep, while frozen can lose 12-18% after thawing - track these numbers to make accurate cost projections.
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
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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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