Yield-Adjusted Cost Per Portion
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Raw Ingredient (per kg purchase) | kg | — | ||
| Yield (60% after trim & cook) | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Beef tenderloin yield: ~70% after trim, ~85% after cooking. Total: ~60%.
- Whole fish yield: 40–50% to plated portion.
- Vegetables: 75–90% yield depending on trim depth.
- Always cost recipes using yield-adjusted prices — never the raw purchase price.
Frequently Asked Questions
The percentage of raw ingredient that becomes a usable portion after trimming, peeling, deboning and cooking loss.
Yield-adjusted cost = Raw cost ÷ Yield %. €15/kg beef ÷ 0.60 yield = €25/kg true cost.
Most chefs cost recipes using raw purchase price, not yield-adjusted price. A €9 raw cost becomes €13–15 plated cost — a 50% miscalculation on margin.