A yield test shows how much usable product you have left after cleaning vegetables and fruit. Many entrepreneurs calculate based on purchase price, but forget the loss from peels, pits and discarded material. This oversight can cost your restaurant hundreds of euros monthly.
What exactly is a yield test?
A yield test measures a product's efficiency: what percentage of your purchase actually ends up in the dish. The difference between purchase weight and usable weight is called trim loss or yield loss.
💡 Example:
You buy 2 kg potatoes for €1.80/kg:
- Purchase weight: 2 kg at €1.80 = €3.60
- After peeling: 1.7 kg usable
- Yield: 85% (1.7 / 2.0 × 100)
- Actual price per kilo: €1.80 / 0.85 = €2.12/kg
So you're paying €0.32 more per kilo than you thought.
Why yield tests matter for your bottom line
Without a yield test, you're calculating with incorrect cost prices. You think your potatoes cost €1.80/kg, but they actually cost €2.12/kg. With large volumes, this adds up to hundreds of euros difference per month.
- Accurate cost price calculation: You know what ingredients really cost
- Better purchasing: You can compare suppliers on actual price
- Realistic menu pricing: You don't undercharge customers
- Fewer surprises: Your food cost matches your expectations
Different types of yield loss
There are three main causes of yield loss with vegetables and fruit:
- Peel loss: Potatoes, carrots, apples
- Seed and pit loss: Bell peppers, cucumbers, melons
- Quality loss: Brown spots, damaged parts
⚠️ Note:
Yield percentage varies by season and supplier. Test regularly again, especially with new suppliers or different seasons.
Yield percentages as guidelines
These percentages are averages - from tracking this across dozens of restaurants, your actual yield may differ:
- Potatoes (peeling): 80-85%
- Carrots (peeling): 85-90%
- Onions (peeling): 88-92%
- Bell peppers (seeds/stem): 75-80%
- Cucumber (ends): 90-95%
- Apples (peel/core): 75-80%
- Oranges (peel): 65-70%
💡 Example yield impact:
Bell peppers: €3.50/kg, yield 78%
- Actual price: €3.50 / 0.78 = €4.49/kg
- Difference: €0.99 per kilo
- At 20 kg/month: €19.80 extra costs
Per year: €237.60 difference on bell peppers alone.
How often should you repeat yield tests?
Don't test every delivery, but do it regularly:
- New supplier: Always test
- Season change: Yield can change
- Quality complaints: Test again
- Standard: Once per quarter for main ingredients
Using yield data in cost price calculation
Once you know the yield, adjust your recipes. Instead of €1.80/kg potatoes, you use €2.12/kg in your cost price calculation. This gives a more realistic food cost percentage.
💡 Example recipe adjustment:
Potato gratin for 4 people:
- Recipe: 800g peeled potatoes
- Purchase needed: 800g / 0.85 = 941g (rounded 1 kg)
- Cost price: 1 kg × €1.80 = €1.80 (not €1.44!)
Difference: €0.36 per portion, €1.44 per recipe.
How do you perform a yield test? (step by step)
Weigh the raw product
Weigh the product right after delivery, before you clean it. Note the exact weight and the purchase price per kilo. This becomes your base weight for the calculation.
Clean and weigh again
Clean the product as you normally would: peel, pit, remove bad parts. Then weigh the usable product that you actually use in your dishes.
Calculate yield percentage and actual price
Divide the usable weight by the raw weight and multiply by 100 for the percentage. Then divide the purchase price by the yield percentage to get the actual cost price.
✨ Pro tip
Perform your first 3 yield tests on consecutive weeks for the same product. This gives you a realistic range rather than relying on a single test that might be unusually high or low.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Do I need to yield test every delivery?
No, that's too time-consuming. Test with a new supplier, at season changes, and about once per quarter for your main ingredients. Also test again if you have quality complaints.
What if my yield is lower than the guideline?
Then you're paying more than average. Check if it's due to the supplier's quality or your cleaning method. Sometimes it's worth choosing a more expensive supplier with better yield.
How precise do I need to be when weighing for a yield test?
Weigh to the nearest gram. A difference of 50 grams on 2 kilos is already 2.5% yield difference. That can make a real difference in your cost price with large volumes.
Should I include yield loss in my food cost?
Absolutely. If you ignore yield loss, you're calculating with cost prices that are too low. Your food cost percentage won't be accurate and you'll earn less than you think.
Can I use yield data from the internet?
Only as a guideline. Actual yield depends on your supplier, season, and cleaning method. Always test yourself for your main ingredients to be sure.
What's the best time of day to perform yield tests?
Early morning works best, right after receiving deliveries. Your prep team isn't rushed yet, and you can get accurate measurements before the lunch rush starts.
Should I test organic vs conventional produce separately?
Yes, they often have different yields. Organic produce might have more blemishes to trim, but conventional might have thicker wax coatings. Test both if you use both.
📚 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.
Standardize portions, stabilize margins
Varying portions mean varying costs. KitchenNmbrs records exact quantities per recipe so every plate costs the same. Try it free for 14 days.
Start free trial →