Worked sample · Updated 2026-10-12
Salmon plate cost calculation with usable yield
A purchased pound of fish and a served pound of cooked fish are different cost bases when trim and cooking loss are present. A usable-yield assumption connects them.
Edit this sampleThe sample calculation
All quantities, USD prices and yields below are illustrative. They are not current quotes, customer data or a benchmark for your business. Prepared ingredient subtotals are assumed inputs; replace them with your own costed sub-recipes.
| Ingredient | Sample purchase | Per serving | Usable yield | Line cost |
|---|---|---|---|---|
| Salmon | $103.50 / 10 lb | 6 oz | 72% | $5.39 |
| Potatoes | $21.00 / 10 lb | 5 oz | 95% | $0.69 |
| Asparagus | $32.00 / 10 lb | 4 oz | 82% | $0.98 |
| Costed sauce and garnish | $0.92 / 1 each | 1 each | 100% | $0.92 |
- Sample ingredient cost
- $7.98
- Assumed menu price
- $29.00
- Sample food cost
- 27.5%
Line cost = pack price ÷ pack quantity × compatible serving quantity ÷ usable yield fraction. Calculations keep full precision before display rounding. Ingredient gross margin excludes labor, rent, taxes and other overhead; the assumed selling price is not a recommendation.
The detail that changes this calculation
The sample buys 10 lb of salmon for $103.50 and serves 6 oz of usable fish at an assumed combined 72% yield. Purchased quantity per plate is 6 ÷ 0.72 = 8.333 oz. Apply that yield once; do not reduce the pack weight and then divide the cost by the same yield again.
Replace the sample with your evidence
- Measure the usable yield for the actual fish specification and preparation. The sample 72% is an assumption, not a USDA benchmark or a claim about your kitchen.
- Use compatible weight units for purchase and serving. An unknown yield means the usable portion cost is unknown.
- Cost potatoes, asparagus, sauce and garnish from your own recipe. The sample sauce-and-garnish subtotal needs its own supporting calculation.
A useful comparison to try
Hold price and serving quantity fixed and compare 72% with your measured yield. If you switch to a pre-portioned specification, compare price, edible yield and labor separately.
Edit the salmon plate sample
Change the purchase prices, portions and yields below. Sample status stays visible while you explore. To cost your own dish, clear the recipe and enter your records. Download the CSV or print the full calculation without an account; saving to Marji opens a separate review.
Open the editable salmon plate worksheet