Food costs spiraling out of control while your portions stay the same? You're probably missing two hidden culprits: cooking loss and trimming loss. These silent profit killers can inflate your actual ingredient costs by 20-60% above what you paid.
What is trimming loss?
Trimming loss is the weight difference between what you buy and what you can actually use. This happens because of:
- Bones and scales from meat and fish
- Peels from vegetables and fruit
- Trimmings and waste
- Damaged parts you throw away
💡 Trimming loss example:
You buy 2 kg whole salmon for €18/kg:
- Purchase price: 2 kg × €18 = €36
- After filleting: 1.1 kg clean fillet
- Trimming loss: 0.9 kg (45%)
Actual fillet price: €36 ÷ 1.1 kg = €32.73/kg
What is cooking loss?
Cooking loss happens during prep because of:
- Moisture loss (meat and fish shrink)
- Water evaporation
- Fat runoff
- Fiber shrinkage
💡 Cooking loss example:
You grill a steak weighing 250 grams:
- Raw weight: 250 grams
- After grilling: 200 grams
- Cooking loss: 50 grams (20%)
For a 200 gram portion, you need to buy 250 grams of raw meat.
The difference in cost price calculation
With trimming loss, you calculate based on the actual price after processing. But cooking loss? You calculate based on how much raw product you need for your desired final portion.
⚠️ Watch out:
One of the most common blind spots in kitchen management is forgetting cooking loss. You calculate with 200 grams of meat, but you're actually buying 250 grams. That's 25% more costs than you think.
Typical loss percentages
These percentages are guidelines and can vary by supplier and cooking method:
Trimming loss:
- Whole fish → fillet: 40-55%
- Beef trimming: 15-25%
- Vegetable peeling: 15-25%
- Shrimp peeling: 35-50%
Cooking loss:
- Grilled steak: 20-25%
- Roasted chicken: 15-20%
- Pan-fried fish: 10-15%
- Sautéed vegetables: 10-20%
Combining both losses
Sometimes you have both losses one after the other. Then you calculate trimming loss first, then cooking loss on the remaining product.
💡 Combined example:
Whole salmon to grilled portion:
- Step 1: 2 kg whole salmon → 1.1 kg fillet (45% trimming loss)
- Step 2: 1.1 kg fillet → 0.9 kg grilled (18% cooking loss)
- End result: 0.9 kg edible portion from 2 kg purchase
Total loss: 55% (from €18/kg to €40/kg)
How do you calculate loss percentages? (step by step)
Measure the purchase weight
Weigh the product as you buy it (whole, with skin, raw). Note this as your starting weight for the calculation.
Weigh after each processing step
Weigh again after cutting/trimming (for trimming loss) and once more after cooking (for cooking loss). This shows you exactly where the loss occurs.
Calculate the loss percentage
Use the formula: (Starting weight - Ending weight) ÷ Starting weight × 100. For actual cost price: Purchase price ÷ (100% - Loss%).
✨ Pro tip
Track loss percentages on your 3 highest-cost proteins for 2 weeks straight. Even a 5% difference in loss can swing your food cost by 2-3 percentage points.
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 always need to include both losses in my food cost?
Yes, both losses increase your actual costs. If you ignore them, your food cost looks lower than it really is and you lose money unknowingly on every dish.
Can I use loss percentages from the internet?
Use them as a starting point, but measure it yourself. Loss percentages differ by supplier, season, and cooking method. Your own numbers are always more reliable.
How often should I check loss percentages?
Check your main ingredients every 3 months. With new suppliers or seasonal changes, measure again right away, as percentages can vary significantly.
What if my cooking loss turns out higher than normal?
This could be due to too high temperature, too long cooking time, or lower quality product. Adjust your cooking method or discuss quality with your supplier.
📚 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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