Ingredient Yield Cost Calculator
Convert a pack price into the real cost per usable unit after trimming, peeling or cooking loss (yield %).
- Cost per usable unit
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- Cost per unit as purchased
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- Usable quantity
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Your numbers stay in your browser — this page sends nothing to any server. Results are estimates for planning, not financial or tax advice.
New to this?
Read the guide: How to Cost a Recipe and Set Menu Prices With a Food Cost Target.
Read the guide$14
Want this as a spreadsheet?
Recipe Cost & Menu Pricing Workbook — Ingredient costs with yield, recipe lines, plate cost, food cost % and a suggested menu price for every dish.
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