Most chefs think sous-vide is cheap because there's no oil waste, but that's completely wrong. You're actually paying for vacuum bags, extended energy consumption, and extra prep time. The real cost per portion often surprises restaurant owners.
Why sous-vide cost price calculation is different
You're cooking for hours instead of minutes. That means higher energy costs, but also less trimming loss and more precise portions. The cost price breaks down into four components:
- Ingredient costs: meat, fish, vegetables, herbs
- Packaging costs: vacuum bags or containers
- Energy costs: sous-vide device + circulation pump
- Labor costs: vacuuming, starting up, monitoring
Calculate ingredient costs (including marinades)
Add up everything that goes into the bag. Herbs, oil, butter and marinades all count.
💡 Example: Sous-vide salmon
For 4 portions of 150 grams:
- Salmon fillet: 600 grams × €28/kg = €16.80
- Olive oil: 20 ml × €8/liter = €0.16
- Thyme: 5 grams × €40/kg = €0.20
- Salt and pepper: €0.10
Ingredients per portion: €17.26 / 4 = €4.32
Include packaging costs
Vacuum bags aren't free. And even if you reuse them, they don't last forever.
- Vacuum bags: €0.15 - €0.40 per bag (depending on size)
- Glass containers: €0.05 - €0.10 per use (depreciation)
- Reusing vacuum bags: average 3-5 times with careful use
⚠️ Important:
Never calculate with reuse for meat or fish. Cross-contamination risk is too high. Always use new bags.
Calculate energy costs
Sous-vide devices consume 1-2 kWh per day during continuous operation. Cooking time ranges from 1 hour (vegetables) to 72 hours (tough cuts).
💡 Example: Energy costs salmon
Salmon sous-vide 45 minutes at 52°C:
- Device consumption: 1.2 kW
- Cooking time: 0.75 hours
- Energy price: €0.30/kWh
- Costs: 1.2 × 0.75 × €0.30 = €0.27
Energy per portion: €0.27 / 4 = €0.07
Estimate labor costs
From years of working in professional kitchens, I've learned that sous-vide requires more prep time but less monitoring during cooking. Calculate with these times:
- Vacuuming: 2-3 minutes per bag
- Starting bath: 5-10 minutes (depending on volume)
- Monitoring: 1-2 minutes per hour
- Finishing: 2-5 minutes per portion (searing, plating)
At €25/hour for kitchen staff, 10 minutes of extra work costs €4.17 per batch.
Compile total cost price
Add up all cost items for the true cost price per portion.
💡 Example: Complete salmon cost price
Per portion of 150 grams:
- Ingredients: €4.32
- Vacuum bag: €0.30
- Energy: €0.07
- Extra labor: €1.04 (10 min / 4 portions)
Total cost price: €5.73 per portion
Comparison with traditional cooking
Sous-vide seems more expensive, but you get advantages that save costs:
- Less trimming loss: fish and meat barely shrink
- Consistent portions: every portion exactly the same weight
- Less waste: overcooking is virtually impossible
- Better planning: preparation possible hours in advance
⚠️ Important:
Don't convert sous-vide costs to traditional cooking. These are different products with different quality and consistency.
Track in practice
Create a cost card per sous-vide dish with all components. Update monthly as energy prices or ingredients change.
A food cost calculator (like KitchenNmbrs) can automate these calculations and compare different cooking methods per dish.
How do you calculate sous-vide cost price? (step by step)
Gather all ingredient costs
Add up: main ingredient, herbs, oil, butter, marinades. Everything that goes in the vacuum bag. Calculate per portion by dividing total by number of portions.
Calculate packaging and energy
Add: vacuum bags (€0.15-€0.40 per bag), energy costs (power × time × €/kWh), divided by number of portions in the batch.
Calculate extra labor costs
Add up: vacuuming, starting up, monitoring, finishing. Multiply extra minutes by kitchen staff hourly rate, divide by number of portions.
✨ Pro tip
Track your vacuum bag usage for 2 weeks and calculate the actual cost per portion. Most kitchens underestimate bag costs by 40% because they don't account for torn or wasted bags.
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
Can I reuse vacuum bags to save costs?
Only with vegetables and plant-based dishes. With meat and fish the risk of cross-contamination is too high. Always calculate with new bags for animal products.
How much energy does a sous-vide device consume per day?
Average 1-2 kWh per day during continuous operation. Exact consumption depends on water volume, desired temperature and container insulation.
How do I calculate costs for a 24-hour sous-vide preparation?
Multiply device power (e.g. 1.2 kW) × 24 hours × energy price per kWh. Divide by number of portions in the bath for cost per portion.
Should I include depreciation of the sous-vide device?
Not necessary for cost price per dish. Device costs are part of your general kitchen investment, just like ovens and stoves.
What's the most expensive part of sous-vide cooking?
Usually the vacuum bags, especially for single portions. They can add €0.30-0.40 per dish, which is often more than the energy costs.
How do I factor in the cost of pre-heating the water bath?
Pre-heating typically takes 15-30 minutes and uses 1.5-2 kW. For a 20-minute heat-up at €0.30/kWh, that's about €0.20 total to split across your batch.
Does sous-vide cooking reduce my overall food costs?
Not per portion, but it reduces waste from overcooking and gives consistent results. The quality improvement often justifies the higher cost price.
📚 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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