Most chefs assume frozen ingredients always cost less than fresh, but the math often tells a different story. While frozen appears cheaper upfront, trim loss and processing time can flip the equation entirely. Smart operators calculate the true cost per portion before making their choice.
Why the comparison gets tricky
Frozen ingredients look cheaper on paper. But hidden costs lurk beneath that invoice price:
- Trim loss varies dramatically between fresh and frozen
- Quality differences affect portion size and presentation
- Storage costs and energy consumption
- Labor costs for processing
Step 1: Calculate the real price per kilo
Your invoice price isn't your actual cost. You've got to factor in trim loss and yield.
💡 Example fresh salmon:
Whole salmon: €18.00/kg
- Trim loss: 45% (head, bones, skin)
- Yield: 55%
- Actual fillet price: €18.00 ÷ 0.55 = €32.73/kg
💡 Example frozen salmon fillet:
Frozen fillet: €24.00/kg
- Trim loss: 8% (trimming only)
- Yield: 92%
- Actual price: €24.00 ÷ 0.92 = €26.09/kg
Formula for actual price:
Actual price = Purchase price ÷ (Yield % ÷ 100)
Step 2: Factor in labor costs
Fresh products demand more prep time. This needs to hit your cost calculations.
- Fresh fish filleting: 15-20 minutes per kg
- Frozen portioning: 3-5 minutes per kg
- Kitchen hourly rate (including employer taxes): €25-30
💡 Labor cost example:
- Fresh filleting: 20 min × €0.45/min = €9.00/kg extra
- Frozen: 5 min × €0.45/min = €2.25/kg extra
- Difference: €6.75/kg labor costs
Step 3: Compare total cost price per portion
Now you can crunch the numbers and see which option wins.
💡 Total comparison (200g portion):
Fresh salmon:
- Ingredient: €32.73/kg × 0.2kg = €6.55
- Labor: €9.00/kg × 0.2kg = €1.80
- Total per portion: €8.35
Frozen salmon:
- Ingredient: €26.09/kg × 0.2kg = €5.22
- Labor: €2.25/kg × 0.2kg = €0.45
- Total per portion: €5.67
Difference: €2.68 per portion advantage frozen
Other factors that matter
More variables affect your bottom line:
- Energy costs: Freezer costs €0.15-0.25 per kg per month
- Storage space: Freezer versus refrigeration
- Shelf life: Less waste with frozen
- Quality perception: Customers pay more for 'fresh'
⚠️ Note:
Always calculate with your actual yield. Measure several times how much remains after processing. Standard percentages are just starting points.
Impact on your food cost
The cost difference directly hits your margin. From tracking this across dozens of restaurants, I've seen how these numbers add up fast. At a selling price of €28.00 (excl. VAT €25.69):
- Fresh: €8.35 ÷ €25.69 = 32.5% food cost
- Frozen: €5.67 ÷ €25.69 = 22.1% food cost
- Difference: 10.4 percentage points more margin
At 50 portions per week, this means €134 extra profit per week, or nearly €7,000 per year.
Making the smart choice
Your decision depends on your concept and customers:
- Fine dining: Fresh justifies higher prices
- Casual dining: Frozen often makes more sense
- Delivery: Quality difference less noticeable
Test both options and measure your actual yields. Only then can you make an informed decision. Tools like KitchenNmbrs can help track these costs automatically.
How do you compare fresh versus frozen? (step by step)
Measure your actual yield
Buy 1 kg fresh and 1 kg frozen of the same product. Process both and weigh what you have left. This gives you the exact trim loss for each option.
Calculate actual price per kilo
Divide the purchase price by the yield percentage. At 20% trim loss (80% yield), €20/kg becomes: €20 ÷ 0.80 = €25/kg actual.
Calculate labor costs per kg
Measure how much time processing takes. Multiply by your hourly rate including employer taxes. Add this to the ingredient costs per kg.
Compare total cost price per portion
Calculate the costs per portion for both options. Compare not just the price, but also the impact on your food cost percentage.
Test with your target audience
Try both variations in your kitchen. Measure whether guests notice the difference and whether you can charge a higher price for fresh.
✨ Pro tip
Track both options for 3 weeks minimum to get reliable data. Measure not just costs, but waste percentages and customer feedback - sometimes fresh justifies a 15% menu price increase that more than covers the cost difference.
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
Is frozen always cheaper than fresh?
Not always. Due to differences in trim loss and labor costs, fresh can sometimes be more profitable. You need to calculate both options including processing time and actual yields.
How do I include labor costs in my cost price?
Measure how much time processing takes per kg. Multiply by your hourly rate including employer taxes (usually €25-30). Add this amount to your ingredient costs.
What's realistic trim loss for fish?
Whole fish has 40-55% trim loss. Frozen fillets have 5-10% trim loss. Measure this yourself for your suppliers since it varies by quality and season.
Should I include freezer energy costs?
For an accurate comparison, yes. Freezers cost approximately €0.15-0.25 per kg per month in energy. With large volumes this adds up quickly.
Can I charge higher prices for fresh ingredients?
That depends on your concept and target audience. Fine dining customers pay premiums for fresh. With delivery or casual dining, the difference matters less to customers.
How often should I update this calculation?
Check your purchase prices and yields quarterly at minimum. Season changes and supplier variations can significantly shift the fresh versus frozen comparison.
📚 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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