📝 Inventory management & stock control · ⏱️ 2 min read

How do I use yield percentages to calculate my food costs?

📝 KitchenNmbrs — · updated 07 Apr 2026

Quick answer
Picture this: you buy premium salmon at €18 per kilo, thinking your food cost is under control. But after filleting, you've actually paid €32. 73 per kilo of usable fish. Yield percentages reveal what you're truly spending per portion after processing losses.

Picture this: you buy premium salmon at €18 per kilo, thinking your food cost is under control. But after filleting, you've actually paid €32.73 per kilo of usable fish. Yield percentages reveal what you're truly spending per portion after processing losses.

What are yield percentages?

A yield percentage shows what percentage of your purchase weight you can actually use. The rest disappears through peels, bones, trim loss, or other waste.

? Example:

You buy 2 kg whole salmon for €18 per kilo:

  • Purchase weight: 2 kg × €18 = €36
  • After filleting: 1.1 kg usable fillet
  • Yield percentage: (1.1 ÷ 2) × 100 = 55%

Real fillet price: €36 ÷ 1.1 kg = €32.73 per kilo

How do you calculate yield percentages?

The formula's straightforward: Yield percentage = (Usable weight ÷ Purchase weight) × 100

But here's the catch: your real price per kilo shoots up, not down. You're left with less product for the same money.

⚠️ Watch out:

Many operators make this error: they multiply the purchase price by the yield percentage. Wrong! You need to divide by the yield percentage.

Calculate your real food cost

Once you've determined the yield percentage, calculate your actual food cost using this method:

Real price per kg = Purchase price ÷ (Yield percentage ÷ 100)

? Example:

Beef for carpaccio:

  • Purchase price: €24 per kilo
  • Yield percentage: 75% (25% trim loss)
  • Real price: €24 ÷ 0.75 = €32 per kilo

Per 150g portion: €32 × 0.15 = €4.80 in meat

Typical yield percentages by product

These percentages serve as guidelines. But always measure your own kitchen's performance:

  • Fish (whole to fillet): 45-55%
  • Beef (whole to portions): 75-85%
  • Shrimp (unpeeled): 50-65%
  • Vegetables (with skin): 80-90%
  • Fruit (with skin/pit): 60-80%

Impact on your food cost

Yield loss hits your profitability directly. Calculate using purchase price without accounting for yield? You're underestimating costs and bleeding money.

? Impact example:

Salmon dish for €28 (excl. VAT: €25.69):

  • Without yield: €18 per kg → 150g = €2.70
  • With 55% yield: €32.73 per kg → 150g = €4.91
  • Difference per portion: €2.21

At 100 portions per month: €221 difference!

Measure yield in your own kitchen

Every kitchen operates differently. From analyzing actual purchasing data across different restaurant types, yield variations can swing 10-15% between establishments. Track your own yields for a week:

  • What you purchase (weight and price)
  • What you actually use
  • What becomes waste

After a week, you'll have reliable data for your specific operation.

Related articles

How do you calculate yield percentages? (step by step)

1

Measure your purchase weight

Weigh the product as you receive it. For example: whole fish at 2 kg, beef at 3 kg, or 5 kg potatoes with skin. Also note the purchase price per kilo.

2

Process the product and weigh again

Process the product the way you normally do (fillet, cut, peel) and weigh the usable part. This is what you can actually serve to guests.

3

Calculate the yield percentage

Divide the usable weight by the purchase weight and multiply by 100. Then calculate your real price per kilo by dividing the purchase price by the yield percentage.

✨ Pro tip

Test your yields during both morning prep and evening rush periods over 10 days. You'll often find 8-12% variation between careful morning work and hurried dinner service processing.

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

Do I need to measure yield for every product?
Start with your most expensive ingredients and top-selling dishes. For cheap products like onions or carrots, it's less critical than for expensive fish or meat.
How often should I update yield percentages?
Always remeasure with new suppliers. For regular suppliers, 2-3 times per year works, unless you notice quality fluctuates significantly.
What if my yield is lower than expected?
Check if you're processing efficiently or find a different supplier. Sometimes a pricier supplier with higher yield costs less overall.
Can I estimate yields instead of measuring?
Estimating often creates errors of 5-10%. With expensive products, that costs hundreds of euros monthly. Measuring beats guessing every time.
How do cooking methods affect yield percentages?
Grilling, roasting, and braising all create additional shrinkage beyond prep loss. You'll need separate yield calculations for cooked versus raw portions.
Should I factor in staff skill levels for yields?
Absolutely. New staff might waste 20% more during prep than experienced cooks. Track yields by shift or team to spot training opportunities.
How do I keep track of my yield figures?
Document yields for each ingredient in your costing system. Tools like food cost calculators automatically factor your yields into portion costs.
ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

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.

JS

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.

8 years kitchen manager at 1NUL8 Group Rotterdam
Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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