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Yield & EP Cost Calculator
For a usable portion, divide the purchase cost by the measured yield after trim or cooking. Enter weights at the same preparation stage as the portion you serve. Recipes recorded in raw quantities use the purchased cost with those raw quantities instead.
Marji
marji.co/tools/yield-calculator
Illustrative sample, not a restaurant result.
Cost per portion
$12.45
At 62.9% yield, a 7 oz usable portion costs $12.45 — $4.62 more than applying the purchased rate to that usable weight. At an assumed 100 portions each week, the difference annualizes to $24,016. This is an illustration, not measured loss.
Your numbers
- As-purchased price per lb
- $17.90
- As-purchased weight (lb)
- 12.4
- Usable weight after preparation (lb)
- 7.8
- Usable portion size (oz)
- 7
- As-purchased cost per lb
- $17.90
- Yield percentage
- 62.9%
- Edible-portion cost per lbApply this cost to usable quantities at the measured preparation stage. Do not apply the same yield loss twice.
- $28.46
- Usable portion priced at purchased rate (ignores yield)
- $7.83
- Difference from ignoring yield on that portion
- $4.62
Re-run these numbers free at marji.co/tools/yield-calculator. Results use the inputs shown. Review quantities, units, yields and supplier costs before making a menu decision. Ingredient contribution excludes other restaurant expenses.
Use this ingredient in a dish
Carry the purchased price per pound, usable portion and yield into the free recipe calculator in this tab. The purchase entry will be 1 lb at your entered rate; the yield is applied once. Name the ingredient, add its source and price date, then include the rest of the dish.
Print this calculation to keep the original before-and-after weights. Transferring it does not establish a complete or reviewed plate cost.
Common questions
Should yield include cooking loss as well as trim?
Yes, if the recipe portions the cooked weight. Weigh the item as purchased, then weigh what actually reaches the plate — that combined yield is the one your cost depends on.
What if the trim gets used in another dish?
Choose and document a consistent way to allocate the purchase cost between the usable outputs. This calculator has no separate by-product credit field. If you allocate a supported credit to trim, subtract it from the batch purchase cost, divide the remainder by the purchased pounds, and enter that adjusted rate. Do not count the same credit twice.
How often should I re-test yield?
Once per major item, then again if you change supplier, grade, or spec. Measure again when preparation or portioning changes; do not assume the previous yield still applies.