The yield percentage shows how much usable product you have left after processing. If you buy a whole salmon but only use the fillet, your yield is lower than 100%. This percentage determines your actual purchase price per kilo of usable product.
What is a yield percentage?
The yield percentage (also called efficiency) is the percentage of usable product that remains after processing. With whole fish you have to remove the head, bones and skin. With vegetables you throw away the peels. The yield shows what actually ends up on the plate.
💡 Example:
You buy 2 kg whole salmon for €18.00 per kilo:
- Purchase weight: 2.0 kg
- After filleting: 1.1 kg fillet
- Waste: 0.9 kg (head, bones, skin)
Yield: 1.1 kg / 2.0 kg × 100 = 55%
The yield percentage formula
The calculation is simple, but the impact on your costs is huge:
Yield percentage = (Usable weight / Purchase weight) × 100
And even more important - your actual price per kilo:
Actual price per kg = Purchase price / (Yield% / 100)
⚠️ Watch out:
Many entrepreneurs calculate wrong by multiplying by the yield percentage. You have LESS product, so it becomes MORE EXPENSIVE. Always divide by the yield, don't multiply it.
Yield percentages per product group
Each product has a different yield. Here are common percentages as a guideline:
- Whole fish: 45-60% (depending on fish type)
- Whole chicken: 65-75%
- Beef (whole to portions): 75-85%
- Unpeeled shrimp: 50-65%
- Vegetables with skin: 80-90%
- Onion (peels): 88-92%
💡 Example calculation:
Whole salmon at €18.00/kg with 55% yield:
- Actual fillet price: €18.00 / 0.55 = €32.73/kg
- For 200g fillet you pay: €6.55
- If you calculated with €18.00/kg: €3.60 (€2.95 too little!)
Per portion you lose almost €3 if you ignore yield
Impact on your food cost
An incorrectly estimated yield destroys your margin. If you think salmon costs €18 per kilo, but actually pay €33, your food cost is much higher than you think.
💡 Practical example:
Salmon fillet on menu for €28.00 (€25.69 excl. VAT):
- 200g fillet at €32.73/kg = €6.55
- Other ingredients: €2.50
- Total ingredient costs: €9.05
Food cost: €9.05 / €25.69 × 100 = 35.2%
How do you measure yield in practice?
The most accurate way is to weigh before and after processing. Do this a few times per product to get an average. Note seasonal differences - a winter salmon often has a different yield than summer.
With a system like KitchenNmbrs you can record yields per ingredient, so your cost price is calculated automatically and correctly. No more manual recalculation.
How do you calculate yield percentage? (step by step)
Weigh the raw product
Weigh your ingredient before you start processing it. With fish: weigh the whole fish. With vegetables: weigh including peels. Note this weight as your purchase weight.
Process and weigh the usable part
Process the product as you normally would (fillet, peel, debone). Weigh only what you actually use in the dish. This is your usable weight.
Calculate yield and actual price
Divide usable weight by purchase weight and multiply by 100 for the percentage. Divide your purchase price by this percentage (as decimal) for your actual price per kilo.
✨ Pro tip
Always measure yield the same way and have the same person do it. Different cutting and processing techniques give different yields, which distorts your calculations.
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 need to measure yield for every product?
For your main ingredients, yes. Measure at least your 5 most expensive ingredients that you use frequently. For standard products you can use guidelines, but check this occasionally.
Does yield differ per supplier?
Yes, especially with fish and meat. A different supplier might cut salmon differently or deliver different quality. Measure the yield again if you switch suppliers.
How often should I remeasure yield?
For seasonal products (fish, vegetables) at least 2x per year. For standard products 1x per year or if you notice your margins differ from your calculations.
What if my yield is lower than expected?
First check if your kitchen team is processing correctly. If so, then you need to adjust your selling price or find a cheaper supplier. A low yield means higher costs.
Does cooking loss count towards yield?
That depends on how you calculate. For cost price you can calculate cooking loss separately. Then measure yield after processing but before cooking, and calculate cooking loss as a separate percentage.
📚 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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