Costing
Yield Calculator
Turn as-purchased price into true edible cost. A $2.00/lb chicken at 70% yield really costs $2.86 per usable pound.
Enter your weights above and the true cost appears here.
Why this matters
Invoice price is not ingredient cost. Bones, fat, peels, and shrink all come out of the weight you paid for. Costing recipes on as-purchased weight silently understates every plate. Use the true per-usable-unit cost in your price book instead.
How to use this in your kitchen
- 1Weigh the as-purchased product (what you paid for) and enter that weight and unit. Add the price paid if you want true cost.
- 2Choose I weighed the trim if you have trim on the scale, or I know the yield % if you already trust a standard for that item.
- 3Enter trim weight or yield percent. Read edible yield %, usable product, and true cost per usable unit.
- 4Put that true per-unit cost into the price book instead of the invoice pack price so recipes stop understating plate cost.
- 5Done is a yield % and edible cost you would use on protein, produce, and anything with shrink. That is the number costing should run on.