Cooking loss means you end up with less product than you purchase, which makes your actual cost price higher. Many entrepreneurs forget to factor this into their food cost, which means they're losing money without realizing it. In this article, you'll learn exactly how to account for cooking loss in your cost price calculation.
What is cooking loss?
Cooking loss is the weight loss that occurs during cooking due to moisture evaporation. A 200-gram steak, for example, becomes 160 grams after cooking. You've lost 40 grams (20%) due to cooking loss.
💡 Example:
You buy beef tenderloin for €45 per kilo:
- Raw steak: 200 grams = €9.00
- After cooking: 160 grams
- Cooking loss: 20%
Actual cost price per 160g cooked steak: €9.00
Why account for cooking loss in your cost price?
If you only calculate based on raw weight, you're underestimating your actual costs. You buy 200 grams of meat for €9, but you serve 160 grams. That €9 needs to be earned back on those 160 grams, not on 200 grams.
⚠️ Note:
Never calculate your selling price based on raw weight. Your guest gets the cooked weight on their plate.
Typical cooking loss per product
Different products lose different percentages during cooking:
- Beef: 15-25% (depending on doneness)
- Pork: 20-30%
- Chicken: 20-25%
- Fish: 10-15%
- Ground meat: 25-35%
💡 Chicken example:
Chicken breast €12/kg, cooking loss 22%:
- Raw chicken breast: 180 grams = €2.16
- After cooking: 140 grams (22% loss)
- Cost price per 140g: €2.16
Actual price per kilo cooked chicken: €15.38/kg
Calculating actual cost price after cooking loss
The formula is simple: you divide your purchase costs by the weight you actually serve.
Formula: Actual cost price = Purchase costs raw product / Weight after cooking
💡 Salmon example:
Salmon fillet €24/kg, 200g raw portion, cooking loss 12%:
- Purchase costs: 200g × €24 = €4.80
- Weight after cooking: 176g
- Cost price per served portion: €4.80
You serve 176g for €4.80 in costs
Impact on your food cost percentage
Cooking loss increases your actual food cost because you need to earn the same purchase costs on less product. With 20% cooking loss, your food cost effectively rises by 25%.
⚠️ Note:
20% cooking loss does NOT mean 20% higher food cost. It means you need to earn 25% more per served gram (100/80 = 1.25).
Practical tips for cooking loss
- Measure after: Weigh products before and after cooking to determine your own cooking loss
- Consistency: Train your kitchen to always maintain the same doneness level
- Cooking method: Grilling causes more loss than poaching
- Update regularly: Check every quarter to see if your cooking losses still match
How do you calculate cooking loss in your cost price? (step by step)
Measure the cooking loss of your products
Weigh a portion before cooking and after cooking. Calculate the difference in percentages: ((raw weight - cooked weight) / raw weight) × 100. Do this for each main product you use.
Calculate the actual cost price per served portion
Take the purchase costs of your raw portion and divide by the actual weight that goes on the plate. These are your true ingredient costs for that portion.
Update your recipes with the actual cost price
Replace the cost price based on raw weight with the cost price based on cooked weight. Use these figures for your food cost calculation and pricing.
✨ Pro tip
Measure cooking loss for your 5 best-selling dishes. If those numbers are correct, you've solved 80% of your cost price problem.
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
Should I account for cooking loss in my food cost calculation?
Yes, absolutely. If you don't, you'll underestimate your actual ingredient costs and your food cost percentage will be too low. You buy more product than you serve.
How do I know the cooking loss of my products?
Measure it yourself by weighing products before and after cooking. Each product and cooking method produces different loss. Online tables are indicative, but your kitchen may vary.
Does cooking loss also apply to vegetables?
Yes, but usually less than meat. Vegetables lose 5-15% through evaporation. With steamed vegetables the loss is minimal, with roasted vegetables it's higher.
Should I track cooking loss separately from trimming loss?
Yes, that's more convenient. Trimming loss happens during prep (bones, peels), cooking loss during cooking. Both increase your actual cost price, but at different times.
How often should I update my cooking loss percentages?
Check this every quarter or if you change your cooking method. A new chef might maintain different doneness levels, which affects your cooking loss.
📚 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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