Weight loss during cooking is an important factor in your cost price calculation that's often overlooked. Many entrepreneurs only calculate with raw weight, which causes them to underestimate their food cost and miss out on profit. In this article you'll learn exactly how to calculate weight loss and factor it into your cost price.
What is weight loss during cooking?
Weight loss during cooking occurs because moisture evaporates during the preparation process. For example, a 200 gram steak becomes 150 grams after grilling. This means your actual cost price per gram is higher than your purchase price.
💡 Example:
You buy beef for €24.00 per kilo:
- Raw weight: 200 grams = €4.80
- After grilling: 150 grams
- Weight loss: 25%
Actual cost price: €4.80 for 150 grams = €32.00 per kilo
The formula for weight loss
Calculating weight loss is simple with this formula:
Weight loss % = ((Raw weight - Cooked weight) / Raw weight) × 100
And for the actual cost price per gram:
Actual cost price per gram = Purchase costs / Cooked weight
💡 Example calculation:
Chicken thigh from 300 grams to 220 grams:
- Weight loss: ((300-220) / 300) × 100 = 26.7%
- If purchase price €18/kg: 300g costs €5.40
- Actual cost price: €5.40 / 220g = €24.55/kg
Typical weight loss per meat type
Different types of meat lose different amounts of weight. Here are common percentages as a guideline:
- Beef (steak, roast): 20-30%
- Pork (cutlet, tenderloin): 25-35%
- Chicken (whole chicken, thigh): 25-30%
- Fish (salmon, cod): 15-25%
- Ground meat (burgers): 20-25%
⚠️ Note:
These percentages are guidelines. Always test your own cooking methods by weighing a few times before and after cooking.
Impact on your food cost
Weight loss has a direct impact on your food cost percentage. If you don't account for this, you'll significantly underestimate your actual costs.
💡 Impact example:
Steak on menu €32.00 (incl. 9% VAT):
- Sale price excl. VAT: €29.36
- Without weight loss: €4.80 / €29.36 = 16.3% food cost
- With 25% weight loss: €6.40 / €29.36 = 21.8% food cost
Difference: 5.5 percentage points higher food cost!
How do you measure weight loss in practice?
For accurate measurements you need a digital kitchen scale that's accurate to the gram. Always measure the same product prepared the same way.
- Weigh the raw product directly from the packaging
- Prepare the product according to your standard method
- Let the product cool for 2-3 minutes
- Weigh again and note the difference
- Do this at least 3 times for a reliable average
Processing weight loss in your recipes
Once you know your weight loss, you can factor this directly into your cost price calculation. Always calculate with the actual cost price after weight loss, not with the purchase price.
⚠️ Note:
Update your weight loss percentages regularly. Different suppliers, seasons and cooking methods can affect the loss.
How do you calculate weight loss? (step by step)
Weigh the raw product
Weigh your meat, fish or other ingredient directly from the packaging on an accurate kitchen scale. Note this weight as your starting weight for the calculation.
Prepare using standard method
Cook, grill or fry the product exactly as you normally do in your kitchen. Use the same temperature and cooking time as in your normal process.
Weigh after preparation and calculate
Let the product cool briefly and weigh again. Calculate the weight loss: ((raw weight - cooked weight) / raw weight) × 100. Use this percentage for your cost price calculation.
✨ Pro tip
Always measure weight loss for your 5 best-selling meat dishes. If those cost prices are correct, you've solved 80% of your problem without having to calculate all dishes.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I include weight loss in my cost price?
Yes, absolutely. Weight loss can be 20-35%, which can increase your food cost by 5-10 percentage points. Without this calculation you'll significantly underestimate your actual costs.
Does weight loss differ by cooking method?
Yes, grilling and frying usually result in more weight loss than poaching or steaming. Test each cooking method separately for the most accurate cost price calculation.
How often should I remeasure weight loss?
Measure at least once per quarter, or if you switch suppliers. Different quality meats can have different weight losses.
Does weight loss also apply to vegetables?
Yes, but usually less than with meat. Vegetables lose 5-15% weight, depending on water content and cooking method.
Can I estimate weight loss without weighing?
That will be expensive. An estimate can deviate 5-10% from reality, which with meat at €20+ per kilo quickly costs hundreds of euros per year in incorrect cost prices.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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