The rate on your supplier's invoice is never the rate you actually cook with. Trim a whole chicken, clean a fish, peel a sack of onions, and a chunk of what you paid for ends up in the bin. This calculator takes your raw weight and waste weight and tells you the real, edible-yield cost, the number that should go into your recipe costing, not the invoice price.
Cost per edible kg = purchase cost per kg divided by yield %, where yield % = (raw weight minus waste) divided by raw weight.
| As-purchased (raw) weight | 10 kg |
| Trim / waste weight | 2 kg |
| Purchase cost per kg (raw) | 300 ₹ |
| Portion size | 200 g |
It depends entirely on the ingredient. Boneless chicken thigh can yield 90%+, a whole fish might yield 45-55% after head, bones and skin come off, and leafy greens can drop below 70% once you strip stems and wilted leaves.
Because that is what actually goes on the plate. Costing recipes off the invoice rate systematically understates your food cost, sometimes by 30-50% on high-waste items like whole fish or unpeeled vegetables.
Whenever your supplier or cut changes. A different chicken supplier, a smaller average bird size, or a shift from whole to pre-cut can all move yield enough to matter, so it is worth re-checking each quarter or after any supplier switch.
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