How to use the edible portion cost calculator
- Enter the price paid and the weight bought in pounds, as purchased.
- Enter the yield as a percent: the share of the purchased weight that you can serve after trimming and cooking loss.
- Optionally enter a portion size in ounces to get the cost of one portion.
- Read the cost per edible pound, the as purchased cost per pound and the number of whole portions.
Formula
As purchased cost per pound = price / pounds bought
Cost per edible pound = as purchased cost per pound / (yield % / 100)
Cost per portion = cost per edible pound x portion ounces / 16
There are 16 ounces in a pound. Yield is the number you enter and the tool does not look up yields for any food.
$30 for 10 pounds at an 80% yield
The as purchased cost is $30 / 10 lb = $3.00 per pound. At an 80% yield, only 8 of the 10 pounds are edible, so the cost per edible pound is $3.00 / 0.80 = $3.75.
A 6 ounce portion costs $3.75 x 6 / 16 = $1.40625, which rounds to $1.41. The 8 edible pounds hold 8 x 16 / 6 = 21.33 portions, so 21 whole portions. At a 100% yield the edible cost equals the purchase cost of $3.00.
Why the edible cost is higher
You pay for the whole item, including bones, peel, fat and trim, but you serve only part of it. Dividing the purchase cost by the yield spreads the full price over the portion that reaches the plate. The lower the yield, the larger the gap between the two costs.
Weigh your own trim and cooked loss to find a yield, because it changes with the cut, the supplier and the skill of the cook. Enter the figure you measure, since the tool takes the number from you.
Using the cost in a menu
Cost per portion is one ingredient line. To add the rest of a dish, use the recipe cost calculator, which sums ingredients and finds a menu price. The prime cost calculator compares food and labor against sales, and the cost of goods sold calculator covers the inventory view.
Need to convert ounces and grams? The cooking measurement converter handles the units.
Assumptions and limits
- The yield is the figure you enter for the whole purchase.
- Weights are in pounds as purchased and ounces for portions.
- Seasoning, other ingredients, labor and waste after serving are not included.
- The tool does not look up yields or prices for any food.
Frequently asked questions
How do I calculate edible portion cost?
Divide the as purchased cost per pound by the yield as a decimal. At $3.00 per pound and 80% yield, the edible cost is $3.75 per pound.
What is yield percent?
It is the share of the purchased weight that you can serve after trimming and cooking. A yield of 80% means 8 of every 10 pounds are edible.
How do I find my own yield?
Weigh the item before and after trimming and cooking, then divide the usable weight by the starting weight. Use your own result in the tool.
How is cost per portion worked out?
Multiply the cost per edible pound by the portion in ounces and divide by 16. A 6 ounce portion at $3.75 a pound costs $1.41.