Kitchen yield loss calculation
Yield loss is the gap between what you buy and what reaches the plate. It's the silent leak that messes with your food cost month after month. Here's how to calculate it properly and apply it to your costing without wasting hours.
Types of yield loss to control
Trimming loss: skin, bone, fishbone, stems. Cooking loss: water and fat lost on the grill, in the oven or boiling. Operational loss: product thrown out due to spoilage, mistakes or returns. All three hit your real cost.
Reference yield loss percentages
Trimmed beef tenderloin: 20-25%. Hake loin with skin and bone: 35-45%. Leaf vegetables: 15-25%. Grilling: 20-30% depending on cut. These are reference values; weigh your own products a couple of times to get your real losses.
Basic cost formula with yield loss
Real cost = (Net quantity / (1 − loss %)) × Gross unit price.
Example: you need 150 g trimmed tenderloin (22% loss). Gross quantity = 150 / (1 − 0.22) = 192 g. If the tenderloin costs €35/kg, real cost is 192 × 0.035 = €6.73.
Automate the calculation with AI
RecipeRewriter Pro applies estimated yield loss percentages to each ingredient based on cut and technique. You review and tweak if needed. The final costing already includes losses, no spreadsheet required.
Control yield loss and food cost in one place
Generate costings with yield loss applied automatically. Edit anything and download the spec as PDF.
Try RecipeRewriter Pro for free →Frequently asked questions
How do I measure real yield loss?
Weigh the raw product, trim it, weigh again and calculate the difference. For cooking, weigh before and after. Do it 3-5 times and average.
Do I subtract or add the loss?
You subtract it from the net quantity. If you need 100 g net and loss is 20%, you have to buy 125 g gross.
Does loss change with the season?
Yes, especially with fresh product. Vegetables and fish vary by size and time of year. Reviewing losses quarterly is good practice.
Does AI know yield loss for every cut?
It estimates typical foodservice percentages. They're a reference and always editable.
Does high yield loss mean a bad supplier?
Not necessarily. A whole tenderloin with chain has more loss than a trimmed one but is usually cheaper per kilo. Compare cost per portion, not gross kilo.