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Supplier Price Comparison Calculator

Which quote costs less once pack size and usable yield are included? Enter two quotes for the same ingredient, compare the purchased and usable costs, then carry one cost into a recipe.

Start with two quotes for the same ingredient specification. The calculator uses your entries in this browser. Blank yield keeps the comparison at purchased cost.

Quote A

For one 20 lb bag, enter 1 inner pack and 20 lb. For catch weight, use the actual billed weight.

Usable amount after trim/cooking ÷ purchased amount × 100. Enter 100 only when the full amount is usable.

Only include charges or credits allocated to this case. Blank fees and credits are excluded, so this may not be a landed cost.

These notes become the cost-source note in the recipe calculator. Add the reference you will use to review the price.

Quote B

For one 20 lb bag, enter 1 inner pack and 20 lb. For catch weight, use the actual billed weight.

Usable amount after trim/cooking ÷ purchased amount × 100. Enter 100 only when the full amount is usable.

Only include charges or credits allocated to this case. Blank fees and credits are excluded, so this may not be a landed cost.

These notes become the cost-source note in the recipe calculator. Add the reference you will use to review the price.

Optional portion scenario

Enter the usable amount served, after trim/cooking. Assumed portions are for scenario arithmetic.

How the comparison works

  1. Adjusted pack cost = entered pack price + allocated fees − credits.
  2. Purchased unit cost = adjusted pack cost ÷ total purchased quantity, converted to the same measured unit.
  3. Usable unit cost = purchased unit cost ÷ (usable yield percentage ÷ 100).
  4. Portion cost = usable unit cost × usable quantity served. The percentage comparison uses quote A as its baseline: (B − A) ÷ A × 100.

Method reviewed September 12, 2026. These are deterministic calculations from your inputs, without live supplier feeds or vendor recommendations. Different specifications, quality and delivery terms need an operator's review.

Worked example — hypothetical quotes

Quote A is $60 for 20 lb at 80% yield: $3.00 per purchased lb and $3.75 per usable lb. Quote B is $66 for 24 lb at 90% yield: $2.75 per purchased lb and about $3.0556 per usable lb. Both have zero fees and credits in this example.

A 4 oz usable portion costs $0.9375 from A and about $0.7639 from B. B costs about $0.1736 less per portion, or 18.52% below A, despite the higher case price. At an assumed 400 portions the difference is about $69.44. This is scenario arithmetic, not customer savings.

Purchased vs usable quantity →Supplier comparison guide →Check an invoice price change →Recipe cost calculator →

Common questions

How do I compare supplier prices when case sizes differ?

Divide each adjusted case price by its total measured contents. A case with two 10 lb bags contains 20 lb; a case with four 6 lb bags contains 24 lb. Compare the same measured unit, then divide by each product's usable yield to compare the cost you can actually serve.

What if I do not know the usable yield?

Leave it blank. You can compare purchased unit costs, but usable costs and portion results remain unavailable. Measure usable weight after relevant trim or cooking loss and divide it by purchased weight. Enter 100% only when the whole purchased amount is usable.

Can I compare pounds to gallons or cases to individual items?

The tool converts within three groups: weight (lb, oz, g, kg), volume (US gallons, quarts, pints, cups, fluid ounces, tablespoons, teaspoons, liters and milliliters), and count (each, dozen). Ounces are weight; fluid ounces are volume. Cups and spoons use US customary measures, not metric or Imperial sizes. It cannot convert weight to volume or count automatically; use a measured density or item weight to convert those yourself first. A case needs its contents specified.

Which fees and credits should I include?

Include only known fees or credits allocated to the case you are comparing. A blank charge is excluded; it does not mean the supplier charges nothing. Check delivery minimums, fuel charges, rebates, taxes and credit terms separately. Do not allocate the full delivery charge to every case.

What about catch-weight products?

Use the actual billed weight and the matching price for that weight. Do not treat an estimated case weight as a verified quantity. Also check grade, trim, substitutions and effective dates before treating two quotes as alternatives.

Can I save this comparison or use the cost in a recipe?

Download the CSV worksheet or print it to PDF; the export includes entered assumptions, the fee and credit breakdown, and unresolved questions. With a valid yield, choose a quote to transfer its adjusted purchase cost, quantity, yield, notes and date to the recipe calculator in the same browser tab. That ingredient still needs review and a served quantity. It is not saved to a Marji account.