Usable qty after trimming & cooking loss
Calculate the real usable quantity of any ingredient after trimming, peeling, deboning, and cooking loss — so your recipe costs reflect reality.
A 1 kg whole chicken does not give you 1 kg of chicken on the plate. After deboning and cooking, you might get 550-650 g of usable meat. A kilo of paneer might give you 950 g after pressing. Tomatoes lose 8-12% after deseeding. If your recipe costs are based on raw weight instead of yield, every single dish on your menu is underpriced — and you do not know by how much.
Yield is the silent killer of restaurant margins. A 5% error in yield assumption across your menu translates to a 5% error in food cost. On a restaurant doing ₹30 lakh in monthly revenue, that is ₹1.5 lakh in invisible margin loss every month. Hotels and chains measure yield meticulously. Most independent restaurants never measure it once. The gap is real money.
Yield % calculator for any ingredient
Raw weight to usable weight conversion
Cooking loss factor (boiled, fried, grilled)
Standard yield reference table for common ingredients
Custom yield entry for your specific suppliers
Yield-adjusted cost per gram
Impact preview — how yield changes your recipe cost
Yield audit log to track over time
Pick the ingredient (chicken, paneer, vegetables, etc.)
Enter raw weight you started with
Enter usable weight after trimming/deboning/peeling
Add cooking loss % if applicable
FixMenu calculates true yield % and adjusted cost
Apply this yield to your recipes for accurate costing
Yield is normal, expected loss from prep — trimming a vegetable, deboning a chicken. Waste is loss above normal — spoilage, mistakes, over-trimming. Both reduce usable quantity but yield is built into recipe cost; waste is tracked separately.
Adjusting recipe costs after switching to a new chicken supplier
Auditing yield for a new chef during the trial period
Costing a new dish accurately from day one
Comparing yield between two suppliers before negotiating
Training new prep staff on yield expectations
Run Ingredient Yield on your real menu data. Upgrade to Pro for advanced features.