INVENTORY / FREE OPERATOR TOOLS
Yield Percentage Calculator
Keep all weights and quantities in the same unit; enter weights before and after preparation.
Default numbers are an example, not industry data.
Formula
Yield = usable weight ÷ as-purchased weight. True unit cost = AP unit cost ÷ yield; usable quantity = AP quantity × yield; AP needed = required usable quantity ÷ yield.
How it works
As-purchased (AP) weight is the product before trimming or preparation; edible portion (EP) weight is the usable product after those losses. Divide EP by AP using the same weight unit and a consistent preparation method to find yield.
Enter AP cost per unit, not total purchase cost, for the usable-unit cost calculation. The quantity conversion fields must use that same unit. Do not mix raw and cooked weights unless you intend to measure that cooking yield. Use observed yields to refine ordering and recipe costs, allowing for normal variation between batches.
Worked example
8 usable units from 10 purchased gives 80.00% yield. AP unit cost 4 becomes 5.00 per usable unit; 5 AP units yield 4.00, and 12 usable units need 15.00 AP units.
Frequently asked questions
What is the difference between AP and EP?
AP means as purchased; EP means edible portion after the preparation losses being measured. Yield is EP weight divided by AP weight.
Why does lower yield increase unit cost?
The same purchase cost is spread over less usable product. At 80% yield, divide AP unit cost by 0.80 to get usable unit cost.
Can usable weight exceed purchased weight?
This loss-based calculator expects usable weight no greater than AP weight. Products that gain water during cooking need a different conversion model.
Are my inputs saved or uploaded?
Calculations run in your browser. Inputs are not uploaded by the calculator. Sharing puts the inputs in a readable URL; anyone with that link can see them.