Live tool
Recipe Cost Calculator
Build total recipe cost, cost per portion, food cost percentage, and suggested menu price from ingredient package costs.
Ingredient Cost = Quantity Used x Usable Unit Cost
Open calculatorRecipe & Yield
Food Yield Calculator
Use this food yield calculator when purchase weight and usable prep weight are different because of trim, peel, bone, drain, or cook loss.
Food yield calculator
Calculate usable yield, trim loss, and usable unit cost from purchase and prep quantities.
Example presets Load example values to see how the calculator works.
Results Updates after calculation
What this means
Results will appear here with a practical note about what to check next.
Worked example
Example calculation
If 20 pounds of beef costs $80 and yields 16 usable pounds after trim, the usable yield is 80% and the usable cost is $5.00 per pound instead of the raw $4.00 purchase cost.
Formula
Calculator formula
Usable yield percentage
Usable Yield % = Usable Quantity / Purchase Quantity x 100Trim loss percentage
Trim Loss % = 100 - Usable Yield %Usable unit cost
Usable Unit Cost = Purchase Cost / Usable QuantitySteps
How to use this tool
- 01
Enter the purchase cost and purchase quantity from the invoice, case, or package.
- 02
Enter the usable quantity left after trim, peel, drain, bone, or cook loss.
- 03
Add an optional recipe amount used if you want to cost one portion or batch amount.
- 04
Use the usable unit cost in recipe costing instead of raw purchase cost when loss is meaningful.
Use cases
When yield changes food cost
| Ingredient | Yield issue | Costing impact |
|---|---|---|
| Whole produce | Peel, core, trim, or spoilage | Raises usable cost per pound or ounce |
| Meat or fish | Bone, fat, skin, trim, or cook loss | Changes portion cost and menu margin |
| Canned items | Drain weight differs from can weight | Recipe cost should use drained usable amount |
| Batch prep | Evaporation or hold loss | Actual saleable yield may be lower than recipe yield |
Watchouts
Common mistakes
Costing produce, meat, or drained items from purchase weight instead of usable weight.
Using one yield percentage for different supplier specs or prep methods.
Forgetting that cooked yield and raw trim yield are different checks.
Converting between weight and volume without density or a tested kitchen standard.
Costing note
Use yield-adjusted cost for pricing decisions
Use purchase cost for buying checks, but usable unit cost for recipe costing when trim or loss matters.
Keep tested yield records for expensive proteins, produce, drained cans, and batch prep items.
Update yield assumptions when supplier specs, prep methods, or portion standards change.
Related calculators
Next useful tools
Move to the next calculator when this result needs another pricing, portion, or yield check.
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Kitchen Unit Converter
Convert kitchen weights, volumes, temperatures, and volume-to-weight ingredient estimates for prep, costing, and recipe scaling.
Converted Amount = Amount x Unit Conversion Factor
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Food Cost Calculator
Estimate food cost percentage and gross profit from item cost and selling price before making pricing decisions.
Usable Unit Cost = Package Cost / (Package Size x Usable Yield %)
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Cost Per Portion Calculator
Calculate cost per portion from a batch or recipe cost and compare it with target food cost and selling price.
Cost Per Portion = Total Recipe Cost / Number of Portions
Open calculatorLearn the method
Related guides
Use these guides when you want the assumptions and examples behind the calculator.
How to Calculate Recipe Cost
A practical method for adding ingredient costs, yield, and portion cost before pricing a recipe.
Read guideHow to Scale a Recipe
Scale recipe quantities up or down while protecting yield, quality, cook time, and prep workflow.
Read guideFood Cost Formula
Understand the food cost formula, food cost percentage equation, gross profit, and how to use food cost math for menu pricing.
Read guideFrequently asked questions
What is food yield?
Food yield is the usable amount left after trim, peel, bone, drain, cook loss, or other preparation loss.
How do you calculate usable yield percentage?
Divide usable quantity by purchase quantity, then multiply by 100.
Why does yield affect food cost?
If only part of the purchased ingredient is usable, the cost of the usable portion is higher than the raw purchase unit cost.
Should I use yield for every ingredient?
Use it when loss is meaningful, especially for proteins, produce, drained products, expensive ingredients, or production batches with known shrink.