AP to EP costing
Yield cost calculator
Calculate the true cost of usable product after trim, cooking loss, peeling, or preparation waste.
Your inputs
Editable user inputs. No values are submitted.
Live result
Cost per usable unit$7.54.00 usable units after yield.
Formula
How the calculation works
Usable unit cost = purchase cost ÷ (purchase quantity × yield rate)Five kilograms bought for $30 at an 80% yield creates 4 kg usable product at $7.50 per kg.
Example only. It is not a benchmark or recommendation.Food cost yield calculator
From as-purchased weight to edible portion cost
Weigh the purchased ingredient and the usable ingredient after preparation. Yield is usable weight divided by purchased weight. Enter 80 for an 80% yield; use the same weight unit for both quantities.
For a $30, 5 kg purchase, 80% yield leaves 4 kg at $7.50/kg. At 60% yield, only 3 kg remains and cost rises to $10/kg. A 200 g portion therefore costs $1.50 or $2.00 respectively.
Avoid counting waste twice
If your yield already includes trimming and cooking losses, do not add those same losses again to portion cost. Measure yield for the preparation method you use; it is an input, not a fixed property of every ingredient.
Compare AP and EP cost, then carry the usable cost into your recipe costing.