If a fresh production system is established for an operation, foods are freshly prepared, portioned and immediately consumed.
- Internal fresh production (on site): the advantage is minimal loss of nutrients and high individuality. However, the disadvantages are high investment costs, space for storage and production.
- External fresh production (production in a central kitchen. Foods are then transported to service points): This system requires little space and low investment costs. However, the quality of foods may suffer if holding time is too long.