Yield % = (edible portion weight ÷ as-purchased weight) × 100. A whole beef tenderloin weighing 10 lbs as purchased with 7.5 lbs of usable trim after cleaning has a yield percentage of 75%. Standard yield tables exist for most proteins and produce; using accurate yields rather than purchase weights directly is the difference between a costing sheet that is correct and one that understates food cost by 10–25%. MenuMargin AI applies standard yield percentages per ingredient category but allows operators to input establishment-specific yields when known.
← Glossary
Yield Percentage
The ratio of edible portion weight to as-purchased weight, expressed as a percentage. Critical for accurate plate costing.
Related terms
- Recipe Costing — The process of calculating the per-portion cost of a recipe by accounting for every ingredient and yield.
- Plate Cost — The total ingredient cost for a single prepared menu item, calculated from the cost per ingredient portion.
- As-Purchased Weight — The total weight of an ingredient at the time of purchase, before any trimming, cooking, or prep processing.