Fresh fish prices swing wildly from day to day, making fixed menu prices a recipe for lost profits. Many restaurants stick with static pricing and watch their margins evaporate. You need a dynamic system that adjusts with market conditions.
Why fixed prices don't work for catch of the day
A kilo of fresh sole can jump from €18 to €35, depending on season, weather and catch size. If you're locked into a €28 menu price, you'll bleed money every time wholesale costs spike.
⚠️ Note:
With catch of the day, your food cost can fluctuate between 25% and 50% with the same menu price. That means profit or loss on the same dish.
The flexible pricing formula for catch of the day
Skip the fixed price approach. Work with a formula that moves with daily fish costs, anchored to your target food cost percentage.
Formula minimum selling price:
Selling price excl. VAT = Total ingredient costs / (Desired food cost % / 100)
💡 Example calculation:
Sole today €28/kg, portion 200g = €5.60 fish
- Fish: €5.60
- Garnish and sauce: €2.40
- Total ingredients: €8.00
- Desired food cost: 30%
Minimum price: €8.00 / 0.30 = €26.67 excl. VAT
Menu price: €26.67 × 1.09 = €29.10
Account for trimming loss on fresh fish
Whole fish always has trimming loss from head, bones and skin. Miss this calculation and your cost price becomes fiction.
- Whole fish to fillet: 45-55% trimming loss
- Fish with head, cleaned: 25-35% trimming loss
- Fresh fillets: 5-10% trimming loss (skin, dark spots)
💡 Example trimming loss:
Whole sole €22/kg, trimming loss 50%
- Yield: 50% (half remains)
- Actual fillet price: €22 / 0.50 = €44/kg
- Portion 200g: €8.80 (not €4.40!)
Many kitchens forget this and lose €4.40 per portion.
Daily price check routine
Catch of the day requires a morning ritual. It's a pattern we see repeatedly in restaurant financials - the places that check daily stay profitable, while those who wing it don't.
- Check purchase price with supplier (morning)
- Calculate new cost price including trimming loss
- Determine minimum selling price with your fixed food cost %
- Round to a logical menu price (€28.50 instead of €28.73)
Communication with guests
Guests understand fluctuating prices for catch of the day, as long as you're upfront about it. Transparency beats surprises at payment time.
💡 Good communication:
- "Catch of the day sole - market price €32"
- "Fresh sea bass from today - €28"
- "Ask your server about the catch of the day and prices"
Guests appreciate honesty about quality and freshness.
Digital tools for price calculation
Manual calculation every day eats time and invites mistakes. A food cost calculator can automatically determine your minimum selling price once you input the new purchase price.
The system takes into account:
- Trimming loss percentages per fish type
- Fixed garnish costs
- Your desired food cost percentage
- Automatic VAT calculation
How do you calculate the minimum catch of the day price? (step by step)
Check the daily price and calculate trimming loss
Ask your supplier the kilo price of the fish. Calculate the actual price after trimming loss: purchase price / (yield % / 100). For whole fish, the yield is usually 45-55%.
Add up all ingredient costs
Calculate the costs for the fish portion plus all garnish, sauces and oil. This becomes your total ingredient costs per plate.
Calculate minimum selling price
Divide your total ingredient costs by your desired food cost percentage (usually 28-32% for fish). Multiply by 1.09 for the price including VAT.
✨ Pro tip
Set price ceilings with your fish supplier for each species - typically 15-20% above average market rates. Above those thresholds, skip that day's purchase rather than sell at a loss.
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
What food cost percentage should I use for fish dishes?
For fresh fish, 28-32% is standard. Catch of the day can run slightly higher at 35% since guests pay premiums for freshness and exclusivity.
How often should I adjust my catch of the day prices?
Check supplier prices every morning. Adjust your menu price if the difference exceeds €2-3 per portion - smaller swings aren't worth the administrative hassle.
What if guests complain about fluctuating prices?
Explain that fresh catch always follows market prices, just like at fish markets. Most guests understand that quality costs more and appreciate the transparency.
Can I keep catch of the day profitable with fixed prices?
Only if you price based on peak wholesale costs and accept lower margins on good days. But flexible pricing captures more profit and reflects true market conditions.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 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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