OPERATOR TOOL
Recipe yield & portion cost
Convert purchased or starting quantity into usable yield, then calculate usable-unit cost, portions produced and cost per portion.
Use the same unit for starting quantity, usable quantity and portion size.
Result
Enter the tested yield values, then calculate.
Yield percentage
Usable-unit cost
Theoretical portions
Cost per portion
Formula
Yield % = Usable quantity ÷ Starting quantity × 100
Usable-unit cost = Total cost ÷ Usable quantity
Theoretical portions = Usable quantity ÷ Portion size
Cost per portion = Usable-unit cost × Portion size
Worked example
Illustrative only. A 10,000 g purchase costing $48 produces 9,000 g usable product. Yield is 90%. Usable cost is about $0.00533 per gram. At a 180 g portion, the batch produces 50 theoretical portions at about $0.96 each.
How to read the result
Use tested usable or finished yield, not the supplier pack weight, when trim, thawing, draining or cooking loss materially changes what can actually be portioned. Re-test when specification, cooking method or portion standard changes.
Common mistakes
- Mixing kilograms, grams, ounces or pounds in the same calculation.
- Using purchased weight when portions are served from cooked yield.
- Dividing batch cost by theoretical rather than tested finished yield.
- Changing portion size without updating recipe cost.
Questions operators ask
Can I use this for a sauce or soup batch?
Yes. Treat starting and finished batch quantity in the same unit and use the standard serving quantity as the portion size.
Is yield loss the same as abnormal waste?
No. Normal, repeatable process loss belongs in the yield model; abnormal waste should stay visible in waste control.
Restaurant Recipe Yield Testing · Restaurant Recipe Costing · Restaurant Portion Control