A yield test shows how much usable product you have left after processing a new ingredient. Without this test, you calculate with the wrong purchase price and your food cost gets out of hand. In this article, you'll learn step-by-step how to perform a reliable yield test.
Why a yield test is crucial
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 is not €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.
Preparing the 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 the same 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
Performing the yield test
Weigh the product before and after processing. Keep track of 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 recording results
Calculate the average yield from your 3 tests. A difference of more than 5% between tests indicates inconsistent quality from your supplier. 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
Using 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.
When yield tests are especially important
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
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
Always test at the same time of day and by the same person. Fatigue and different techniques produce different results, making your yield test unreliable.
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Frequently asked questions
How often should I repeat a yield test?
Repeat every 3-6 months, especially for seasonal products. Also with a new supplier or if you notice quality changes. For stable products like frozen items, once per year may be enough.
Do I need to perform yield tests for all ingredients?
No, focus on expensive ingredients with significant cutting loss. Fish, meat with bone, shellfish, and premium vegetables are most important. For ready-made products like ground meat, a yield test isn't necessary.
What if my 3 tests give very different results?
A difference of more than 5% indicates inconsistent quality from your supplier. Discuss this with them or consider switching suppliers. Inconsistency makes cost price calculation unreliable.
Can I use yield percentages from the internet?
No, every product and supplier differs. Online tables are global averages that don't apply to your situation. Your own yield test always gives more accurate results for your cost price calculation.
How do I factor in processing time to the costs?
Measure how much time the processing takes and convert this to labor costs per kilo. At €15 per hour labor costs and 10 minutes of work per kilo, you add €2.50 labor costs to your ingredient price.
📚 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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