Recipe sheet: yield factor and cost per portion
You buy 1 kg but you don't use 1 kg. Calculate the yield factor, the true price per usable kilo and the cost per portion of your dish. Free, no sign-up.
Recipe costing: yield factor and cost per portion
You buy 1 kg of meat but you don't use 1 kg. Bone, fat, peel and trim come off. The yield factor shows what you really pay for what reaches the plate.
A factor of 1.00 means full usage. Above 2.00, half of what you paid went in the bin.
Frequently asked
What is a yield factor?
It is the ratio between the weight you bought and the weight left after trimming. If 1 kg of meat yields 720 g trimmed, the factor is 1.39 — every usable kilo costs 39% more than the invoice says.
What yield factor is acceptable?
It depends on the ingredient. Bone-in meat and leafy greens often sit between 1.3 and 2.0. Above 2.0, more than half of what you paid went in the bin, and it is worth reviewing the supplier, the cut or the trimming method.
This is the pocket version
The tool above solves one calculation. What I do under contract is keep it running inside your system, on your data, with nobody typing anything.