Record purchased quantity
Start with the quantity received and its invoice cost.
Usable yield and portion control
Restaurant yield calculator
Convert purchase weight, trim or cooking loss, and portion size into usable yield, cost per usable unit, and cost per portion.
Yield checkFree
What this revealsUsable costNot just purchase cost
Interactive tool
Calculate true usable ingredient cost
Use the same unit for purchase, usable, and portion weights (for example, all kilograms or all pounds).
Usable yield0.0%Usable ÷ purchased
Loss / trim0.0%Purchase less usable
Cost per usable unit$0.00Purchase cost ÷ usable weight
Expected portions0.0Usable ÷ portion weight
Cost per portion$0.00Based on usable yield
Why yield matters
Purchase price is not the same as usable cost
Measure usable quantity
Weigh the product after trim, preparation, or cooking loss using the same unit.
Set the portion
Divide usable quantity by the actual serving size to estimate portions and cost per portion.