The cooking method determines your costs more than you think. Steaming only costs steam and energy, frying uses expensive oil that you need to replace. In this article you'll learn step by step how to calculate the cost difference between both cooking methods.
Why cooking method affects your food cost
Many kitchens only look at ingredients, but forget about preparation costs. A portion of fish costing €4.50 can end up costing €5.20 if you fry it, or €4.80 if you steam it. Over a year and thousands of portions, that adds up to hundreds of euros.
⚠️ Heads up:
Always factor in the replacement costs of frying oil. Many kitchens forget this and think frying is cheaper than it actually is.
Cost factors per cooking method
Steaming:
- Energy costs (gas or electricity for steam)
- Water (minimal)
- No extra ingredients needed
Frying:
- Frying oil (replaced after X portions)
- Energy costs (heating and maintaining oil temperature)
- Oil loss through evaporation
- Extra waste disposal (used oil)
Calculate frying costs
The biggest cost item in frying is the oil. A liter of frying oil costs about €2.50 and lasts for 40-60 portions, depending on what you're frying.
💡 Example frying costs:
You fry 50 portions of fish before replacing the oil:
- 15 liters of frying oil: €37.50
- Energy costs (heating + maintaining temperature): €8.00
- Oil loss through evaporation: €2.50
Total: €48.00 for 50 portions = €0.96 per portion
Calculate steaming costs
Steaming mainly has energy costs. You need steam to cook the product, but no expensive ingredients that you need to replace.
💡 Example steaming costs:
Steaming 50 portions of fish:
- Gas for steam: €12.00
- Water: €1.50
- No replacement costs
Total: €13.50 for 50 portions = €0.27 per portion
The difference on an annual basis
The difference of €0.69 per portion (€0.96 - €0.27) seems small, but adds up quickly. At 100 portions per week, you're looking at €3,588 per year difference. Enough to pay an extra employee for a month.
💡 Annual calculation example:
Restaurant with 100 portions of fish per week:
- Difference per portion: €0.69
- Per week: 100 × €0.69 = €69
- Per year: €69 × 52 = €3,588
Savings from steaming: €3,588 per year
When frying can still make sense
Despite the higher costs, frying can sometimes be the better choice:
- Speed: Frying is often faster than steaming
- Taste: Guests pay more for the crispy texture
- Menu price: If you can charge €2 more for fried food, you still earn more overall
It's not about which method is cheapest, but which one generates the most profit after deducting all costs.
How do you calculate the cost difference between steaming and frying?
Calculate frying costs per portion
Add up: oil costs divided by number of portions, plus energy costs for heating and maintaining temperature. Don't forget to factor in oil loss through evaporation.
Calculate steaming costs per portion
Add the energy costs for generating steam plus minimal water costs. Steaming has no replacement costs like oil.
Compare and calculate the difference on an annual basis
Subtract steaming costs from frying costs per portion. Multiply by your weekly volume and 52 weeks for the annual difference.
✨ Pro tip
Keep a log of how many portions you get from one batch of frying oil. This varies by dish and kitchen, and gives you the most accurate food cost.
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
How often do I need to replace frying oil?
That depends on what you're frying. Fish and breaded items dirty oil faster than fries. On average, oil lasts 40-60 portions before quality deteriorates.
Can I ignore energy costs in this calculation?
No, energy costs make up a large part of preparation costs. Frying costs more energy because you need to heat and maintain large quantities of oil at temperature.
What if guests pay more for fried food?
Then you need to factor the higher selling price into your calculation. If you can charge €2 more for fried food, but it costs €0.70 extra to prepare, you still earn €1.30 more per portion.
How do I know exactly how much energy steaming costs?
Check your gas bill and divide by the number of cooking hours. Or use an energy meter to measure your steaming equipment's consumption over a week.
Should I also factor in labor time in this calculation?
For a complete picture, yes. Frying requires more attention and monitoring than steaming. Budget approximately 2-3 extra minutes of labor per portion for frying.
📚 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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