The ratio of usable product weight to original as-purchased weight. Higher yield items like vegetables are more cost-efficient than lower yield cuts.
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Yield Percentage
The ratio of usable product weight to original as-purchased weight. Higher yield items like vegetables are more cost-efficient than lower yield cuts.
Related terms
- Recipe Costing — The process of calculating per-portion costs by pricing out every ingredient and portion size in a dish preparation recipe.
- Plate Cost — The total ingredient cost for preparing one serving of a menu item, including every component from proteins to garnishes.