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Prep recipes 4 min read
How to calculate recipe yield
Yield is the difference between what goes in and what you can actually plate.
There are two kinds of yield to track.
1. Trim yield on raw ingredients
When you peel onions, trim broccoli, or break down a whole chicken, you lose mass.
Buy 1 kg whole onions. Usable: 750 g. Trim yield: 75%.
Cost per usable gram = (purchase price ÷ 750) instead of (purchase price ÷ 1000).
2. Output yield on prep recipes
When you cook a sauce or marinate a protein, the prep produces a specific output.
Inputs cost $20. Output: 1.3 kg sauce. Cost per gram = $20 ÷ 1300 = $0.0154/g.
If a menu item uses 130 g, the menu item carries $2.00 of sauce cost.
Try it on your own menu.
Cost a dish in minutes. No spreadsheets.