A yield test shows how much usable product you have left after processing a new ingredient. Like a magician revealing what's behind the curtain, this test exposes the true cost hiding beneath your purchase price. Skip this step and your food cost calculations become pure fiction.
Why a yield test matters
You buy whole salmon for €18 per kilo. After filleting, you have 1.2 kg of fillet left from a fish weighing 2.2 kg. Your actual fillet price isn't €18, but €33 per kilo. Without a yield test, you calculate with €18 and lose €15 per kilo in margin.
⚠️ Note:
Always perform a yield test with new suppliers, seasonal products, and expensive ingredients. Quality and cutting loss can vary enormously.
Setting up your yield test
Buy at least 3 pieces or 3 kilos of the same product from the same supplier. One test can be an outlier due to quality differences. Always measure on the same day and under identical conditions.
- Use an accurate scale (at least to 10 grams)
- Ensure the same cutting and processing technique
- Let the product come to room temperature (frozen gives different results)
- Prepare all equipment: knives, cutting boards, containers for waste
Running the yield test
Weigh the product before and after processing. Track what you discard: peels, bones, fat, damaged parts. The difference between purchase weight and usable weight is your cutting loss.
? Example yield test whole chicken:
Whole chicken weighing 1.8 kg for €12.60 (€7 per kg)
- Breast fillet: 450 grams
- Thighs without bone: 320 grams
- Wings: 180 grams
- Waste (bones, skin, neck): 850 grams
Usable meat: 950 grams (52.8% yield)
Actual meat price per kilo: €7 ÷ 0.528 = €13.26 per kg
Analyzing and documenting results
Calculate the average yield from your 3 tests. A difference of more than 5% between tests indicates inconsistent quality from your supplier. I've seen this mistake cost the average restaurant EUR 200-400 per month in hidden losses. Also note the processing time—this becomes labor costs.
- Yield % = (Usable weight ÷ Purchase weight) × 100
- Actual price per kilo = Purchase price ÷ (Yield % ÷ 100)
- Processing time per kilo (for labor costs)
- Shelf life after processing
? Example calculation:
Test 1: 1.8 kg → 0.95 kg = 52.8%
Test 2: 1.7 kg → 0.88 kg = 51.8%
Test 3: 1.9 kg → 1.02 kg = 53.7%
Average yield: 52.8%
At €7 purchase price: actual price €13.26 per kg usable meat
Applying yield test results in your recipes
Update your recipes with the actual price per kilo, not the purchase price. If you need 200 grams of chicken fillet for a dish, calculate with €13.26 per kg, not €7 per kg. This prevents you from underestimating your food cost.
Also update your ingredient database. Many entrepreneurs use a system like KitchenNmbrs to automatically apply the actual prices after yield testing to all their recipes.
⚠️ Note:
Repeat yield tests every 3-6 months. Season, supplier, and quality can change, affecting your yield.
High-priority ingredients for yield testing
Some ingredients have more variation in yield than others. For these products, a yield test is essential for accurate cost price calculation.
- Fish: 40-60% yield, large seasonal differences
- Meat with bone: 50-75% yield, depending on cutting method
- Vegetables with skin: 70-90% yield, seasonal variation
- Shellfish: 30-50% yield, very expensive if miscalculated
? Example impact on annual basis:
Chicken fillet in salad: 150 grams per portion
Without yield test: €1.05 per portion (€7 per kg)
With yield test: €1.99 per portion (€13.26 per kg)
At 200 portions per month: €2,256 difference per year
Related articles
How do you perform a yield test? (step by step)
Buy 3 identical products from the same supplier
Get at least 3 pieces or 3 kilos of the same product. One test can be an outlier due to quality differences. Make sure all products are delivered on the same day.
Weigh the product before processing
Use an accurate scale and note the exact purchase weight. Let frozen products thaw to room temperature first for a fair test.
Process the product as you do in your kitchen
Cut, fillet, or peel the product exactly as you normally do. Use the same technique and equipment. Weigh all waste separately (bones, peels, fat).
Weigh the usable end product
Weigh only what you actually use in dishes. Calculate the yield: (usable weight ÷ purchase weight) × 100. Repeat for all 3 products.
Calculate the actual price per kilo
Divide your purchase price by the average yield. Use this actual price in your recipes, not the original purchase price per kilo.
✨ Pro tip
Test each new ingredient within 48 hours of delivery for the most accurate baseline. Temperature changes and moisture loss after this window can skew your yield percentages by 3-8%.
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
How often should I repeat a yield test?
Do I need to perform yield tests for all ingredients?
What if my 3 tests give very different results?
Can I use yield percentages from the internet?
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
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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