Keep purchased and prepared weights separate
As-purchased (AP) quantity is what arrives from the supplier. Edible-portion (EP) quantity is what remains usable after the specific preparation step. A price quoted per raw kilogram cannot be applied directly to a cooked or trimmed kilogram. Label recipe quantities clearly: raw, peeled, drained, or cooked.
Work through the yield conversion
A fictional 5 kg purchase costs $30. After trimming, it leaves 4 kg: yield is 4 ÷ 5 = 80%. AP cost is $6/kg, while EP cost is $30 ÷ 4 = $7.50/kg. Using 600 g of prepared product costs 0.6 × $7.50 = $4.50. Using the AP rate would understate that ingredient by $0.90.
Handle more than one preparation stage
If the trimmed 4 kg then cooks down to 3 kg, the combined yield is 3 ÷ 5 = 60%, and cooked cost is $10/kg. The trimming yield of 80% multiplied by the cooking yield of 75% also gives 60%. Apply each stage once. Never apply the combined yield and both individual losses to the same quantity.
Measure before replacing an ingredient
Compare suppliers on usable cost and product quality. A cheaper pack with a lower yield may cost more per finished portion. Measure several ordinary batches and record what was removed. If a by-product is reused, use a consistent allocation method; do not credit its full value to two recipes. Use AP quantities for purchase planning and the matching prepared basis for recipe use.
Use your own operating data
Supplier prices, yields, labor rates, and channel fees change. KitchenMargin treats them as editable inputs rather than universal facts.