Work out kitchen yield percentage instantly with clear inputs, formula shown and shareable results.
Yield is edible weight over purchased weight; dividing the purchase cost by the edible weight gives the true cost of what actually reaches the plate. A 76% yield means the real ingredient cost is a third higher than the invoice price per kilogram, which is the gap that quietly destroys margin.
Yield
yield % = edible portion weight / as-purchased weight x 100
True cost
cost per usable kg = purchase price per kg / yield fraction
yield % = edible portion weight / as-purchased weight x 100. Yield is edible weight over purchased weight; dividing the purchase cost by the edible weight gives the true cost of what actually reaches the plate.
A 76% yield means the real ingredient cost is a third higher than the invoice price per kilogram, which is the gap that quietly destroys margin.
Enter as-purchased weight, edible portion after trimming, purchase price per kg. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.