Yield percentage
EP ÷ AP × 100
The percentage of the purchased ingredient that remains usable.
Free food costing tool
Food Yield Calculator
Calculate food yield percentage, trim waste, AP quantity, edible portion and the true cost of every usable kilogram.
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Food Yield Calculator
AP, EP, trim loss and true ingredient cost
Reference values are editable because real yield varies by product and preparation.
%
kg
€
Formula: AP required = usable EP ÷ yield decimal.
Calculation result
How much to purchase
- AP quantity to purchase
- 25 kg
- Expected waste (60%)
- 15 kg
- Estimated purchase cost
- €62.50
- True cost per usable kg
- €6.25
Reference yields are planning averages, not guarantees. Measure your own ingredients for production decisions. See the food yield reference chart.
AP, EP and waste explained
How to calculate food yield
Yield connects the quantity you buy to the quantity you can actually serve. These four formulas turn trim loss into a cost you can plan.
Waste percentage
100 − Yield %
The share lost to peel, bone, skin, stems, trim or preparation.
AP quantity needed
EP needed ÷ Yield
The quantity to purchase so production has enough usable food.
True EP cost
AP cost ÷ Yield
The real price of one usable unit after yield loss.
AP: as purchased
The full quantity received from your supplier, including any parts removed before service.
EP: edible portion
The usable quantity that goes into your recipe or reaches the customer after preparation.
Example: potato at 63%
For 10 kg EP, divide 10 by 0.63. Purchase 15.87 kg AP and expect approximately 5.87 kg trim loss.
Built into ZRecipe Pro
Apply yield factors to every recipe automatically
Turn a one-off calculation into live recipe costing. ZRecipe adjusts quantities and costs across your recipe library when yield or supplier pricing changes.
Yield questions
Food yield calculator FAQ
What is food yield percentage?
Food yield percentage is the usable edible portion (EP) divided by the as-purchased quantity (AP), multiplied by 100. It shows how much of an ingredient remains after trimming or preparation.
What do AP and EP mean in food costing?
AP means as purchased: the quantity and price when the ingredient arrives. EP means edible portion: the usable quantity after peel, bone, skin, stems, trim or other preparation loss.
How do I calculate how much food to buy?
Divide the edible quantity required by the yield as a decimal. If a recipe needs 10 kg usable potato and your yield is 63%, purchase about 15.87 kg.
How does yield affect ingredient cost?
A lower yield increases the true cost of every usable kilogram. Divide the AP price per kilogram by the yield decimal to calculate the cost per edible kilogram.
Are reference yield percentages exact?
No. Reference values are planning estimates. Actual results vary with ingredient size and quality, supplier specification, storage, equipment, staff technique and preparation method. Measure your own yield when accuracy matters.