Kitchen Yield Percentage Calculator

Work out kitchen yield percentage instantly with clear inputs, formula shown and shareable results.

About Kitchen Yield Percentage Calculator

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.

Formulas

Yield

yield % = edible portion weight / as-purchased weight x 100

True cost

cost per usable kg = purchase price per kg / yield fraction

Worked example

With the default values below, Kitchen Yield Percentage Calculator returns Yield percentage of 76.00%. Change any input above and every figure here is recalculated in your browser.

Inputs used

As-purchased weightminimum 0.01 kg: 5 kg
Edible portion after trimmingminimum 0.01 kg: 3.8 kg
Purchase price per kgminimum 0.01: 9.5

Results

Yield percentage: 76.00%
Trim and waste: 1.200 kg
True cost per usable kg: $12.50
Buy this many kg per usable kg: 1.3158

Step by step

1Values used
2Yield
3True cost
4Yield percentage= 76.00
5Trim and waste= 1.200 kg
6True cost per usable kg= 12.50
7Buy this many kg per usable kg= 1.3158

Assumptions and limits

The result is derived only from the 3 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

How is the Kitchen Yield Percentage figure worked out?

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.

Why does this matter?

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.

What do I need to enter?

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.