Recipe costing · 5 min de lectura
Restaurant recipe yield: calculate cost per portion before pricing
A practical English guide to converting batch cost and usable yield into a consistent portion cost and price assumption.
Use usable yield, not the purchase quantity
A recipe cost should reflect what can be served after trim, preparation loss, and unusable parts. Record the batch unit and the usable yield so the portion calculation can be repeated.
- Keep grams, milliliters, or pieces consistent.
- Record trim and preparation loss separately.
- Recheck yield when the recipe or supplier changes.
Calculate portions and cost
Portions per batch = usable yield divided by portion size. Cost per portion = batch cost divided by portions per batch. These definitions make a price assumption easier to explain when someone asks what changed.
Compare the price with the full operation
A target food cost percentage can produce a starting price, but packaging, fees, labor, taxes, guest value, and contribution still need review. Write one assumption and one next check before publishing the menu change.
- Compare contribution dollars as well as percentage.
- Test the recipe with actual served portions.
- Review the result at the next weekly close.