What is yield percentage?

Yield percentage is the ratio of usable product to the as-purchased weight. For example, if you buy 1kg of carrots and end up with 800g after peeling and trimming, your yield is 80%.

Why is yield testing important?

Yield testing ensures accurate costing, proper ordering quantities, and consistent portion sizes. Without it, you may over-order (wasting money) or under-order (running out of ingredients).

How do I account for cooking loss?

Cooking loss should be calculated separately. After determining trim yield, multiply by cooking yield. For example, 80% trim yield x 75% cooking yield = 60% total yield.

Restaurant Hub

Free Tool

Kitchen Yield Calculator

Calculate ingredient yields

Calculate food yield and trim loss percentages

Learn more → Restaurant Hub

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The Kitchen Yield Calculator helps chefs and food buyers calculate the usable portion of ingredients after trimming and preparation. Know exactly how much raw product to order based on the yield percentage, reducing waste and controlling food costs effectively.

How to Use

1. Enter the raw weight of your ingredient (as purchased) 2. Enter the trimmed/cleaned weight (edible portion) 3. Calculate the yield percentage automatically 4. Enter the amount of finished product needed 5. Get the raw quantity to purchase 6. Factor in cooking loss if applicable