Recipe Yield & Portion Cost Calculator
Recipe yield calculator for chefs and operators. Enter purchase cost, prep loss and portions to see yield %, waste %, cost per portion and suggested selling price.
Save these numbers before you close the tab
Email yourself a copy, save it for later, or print a branded summary to share with your team or accountant.
Branded A4 PDF · saved costings sync across all your devices.
What to work out next
All calculators →About this calculator
Recipes rarely deliver the full weight you paid for. Trimming, peeling, cooking loss and portioning all shrink the usable amount. This calculator turns purchase cost into a true cost per portion.
Formula: Yield % = (Usable qty ÷ Purchased qty) × 100. Cost per portion = Purchase cost ÷ Portions produced.
Frequently asked questions
Is yield % the same as waste %?+
They're complements — yield + waste = 100%. High yield means low waste.
What yield should I expect on fresh fish?+
Whole fish typically yields 40–60% edible flesh. Pre-portioned fillets can reach 90%+.
Should cooking loss be included?+
Yes — enter the usable amount after cooking. That gives you an honest cost per plated portion.