FISH U
Why “Price Per Portion”
Beats “Price Per Pound”
in Menu Planning
For restaurant owners, chefs, and hospitality buyers, menu pricing can feel like walking a tightrope — balancing quality, guest satisfaction, and profitability. Traditionally, seafood is purchased and compared on price per pound (or per gram). But here’s the problem:
Guests don’t order fish by the pound — they order portions.
Per Pound
Same price
Different yields
Unexpected expense
Per Portion
Same price
Consistent portions
Predictable costs
The true cost is in the portion, not the pound.
The Per-Portion Advantage
Menu Accuracy
When you know exactly what each plated portion costs, you can price with confidence, maintain margins, and still deliver value your guests can taste.
Waste Reduction and Consistency
Portion-based planning ensures every serving is uniform — in size, presentation, and cost. No unpleasant surprises in the kitchen or at the till.
True Value Comparisons
Two fish with the same per-pound price can yield very different results once trimmed, cooked, and plated.
Why This Matters for Restaurants
Compare
products fairly
Plan menus
with profit
Offer best guest
experience
Southstream Advantage:
We help you translate your seafood purchases into portion-based pricing so you know exactly what you’re serving for every dollar spent. The result? Better quality, predictable margins, and plates your guests come back for.
Click to download ‘Why “Price Per Portion” Beats “Price Per Pound” in Menu Planning.
Why “Price Per Portion”
Beats “Price Per Pound”
in Menu Planning
For restaurant owners, chefs, and hospitality buyers, menu pricing can feel like walking a tightrope — balancing quality, guest satisfaction, and profitability. Traditionally, seafood is purchased and compared on price per pound (or per gram). But here’s the problem:
Guests don’t order fish by the pound — they order portions.
Per Pound
Same price
Different yields
Unexpected expense
Per Portion
Same price
Consistent portions
Predictable costs
The true cost is in the portion, not the pound.
The Per-Portion Advantage
Menu Accuracy
When you know exactly what each plated portion costs, you can price with confidence, maintain margins, and still deliver value your guests can taste.
Waste Reduction and Consistency
Portion-based planning ensures every serving is uniform — in size, presentation, and cost. No unpleasant surprises in the kitchen or at the till.
True Value Comparisons
Two fish with the same per-pound price can yield very different results once trimmed, cooked, and plated.
Why This Matters for Restaurants
Compare
products fairly
Plan menus
with profit
Offer best guest
experience
Southstream Advantage:
We help you translate your seafood purchases into portion-based pricing so you know exactly what you’re serving for every dollar spent. The result? Better quality, predictable margins, and plates your guests come back for.
Click to download ‘Why “Price Per Portion” Beats “Price Per Pound” in Menu Planning.
Why “Price Per Portion”
Beats “Price Per Pound”
in Menu Planning
For restaurant owners, chefs, and hospitality buyers, menu pricing can feel like walking a tightrope — balancing quality, guest satisfaction, and profitability. Traditionally, seafood is purchased and compared on price per pound (or per gram). But here’s the problem:
Guests don’t order fish by the pound — they order portions.
Per Pound
Same price
Different yields
Unexpected expense
Per Portion
Same price
Consistent portions
Predictable costs
The true cost is in the portion, not the pound.
The Per-Portion Advantage
Menu Accuracy
When you know exactly what each plated portion costs, you can price with confidence, maintain margins, and still deliver value your guests can taste.
Waste Reduction and Consistency
Portion-based planning ensures every serving is uniform — in size, presentation, and cost. No unpleasant surprises in the kitchen or at the till.
True Value Comparisons
Two fish with the same per-pound price can yield very different results once trimmed, cooked, and plated.
Why This Matters for Restaurants
Compare products fairly
Plan menus with profits
Offer best guest experience
Southstream Advantage:
We help you translate your seafood purchases into portion-based pricing so you know exactly what you’re serving for every dollar spent. The result? Better quality, predictable margins, and plates your guests come back for.
Click to download ‘Why “Price Per Portion” Beats “Price Per Pound” in Menu Planning.
Nutaaq Cod presented
by Southstream
I&J Cape Hake presented by Southstream
PROPERLY DETERMINE NET WEIGHT
Determining Frozen Net Weight
Association of Official Analytical Chemists (AOAC) Official Method 963.18
Net Contents of Frozen Seafoods Glazed Foods.
Step
01
Set Scale
to make sure it is property calibrated
Step
02
Remove Package
from low temperature immediately and place spray of cold water. Agitate carefully so product is not broken. Spray until all ice glaze that can be seen or felt is removed
Step
03
Transfer Product
to circular No. 8 sieve. 20 cm (8*) diameter for packages #0.9 kg (2 lb) and 30 cm (12°) for packages > 0.9 kg (2 lb)
Step
04
Incline at an Angle
Without shifting product, incline sieve at angle of 17-20° to facilitate drainage and drain exactly 2 min
Step
05
Weight of Product
Transfer product to tared pan (8) and weigh (A).
Weight of product = A – B.
