Recipe costing goes beyond raw ingredient prices to factor in yield loss (trim, cook shrink), portion sizing, and any prep steps that alter usable quantity. A standard recipe costing sheet includes the ingredient name, unit of measure, purchase price per unit, quantity used in recipe, yield %, edible portion cost, and total ingredient cost per portion. MenuMargin AI extracts this data from uploaded recipes and supplier invoices, automatically applying yield factors common to beef (28–30% trim), chicken (25–30% trim), and produce (10–20% trim).
← Glossary
Recipe Costing
The process of calculating the per-portion cost of a recipe by accounting for every ingredient and yield.
Related terms
- Plate Cost — The total ingredient cost for a single prepared menu item, calculated from the cost per ingredient portion.
- Yield Percentage — The ratio of edible portion weight to as-purchased weight, expressed as a percentage. Critical for accurate plate costing.
- Invoice OCR — Optical Character Recognition applied to supplier invoices to extract line-item data for automated costing.