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TECHNIQUE OF THE QUARTER: “KITCHEN CALCULATIONS”
Menus used in the dining room give both the waitsta and guests important information about what your establishment
oers, and your recipes give detailed instructions to aid kitchen sta in producing those menu items. More importantly,
carefully designed menu and comprehensive recipes can assist the professional chef in streamlining kitchen operations
and controlling costs.
The concepts explored in “Kitchen Calculations” are powerful tools that will improve eciency and organization. We
have designed each segment of the “Kitchen Calculations” toolkit to help you and your sta overcome some of the
more common kitchen math challenges that directly aect your bottom-line.
Yield Percentage
Explore the various components of a yield test and learn how to identify the factors that might aect yield percentage.
Cost Calculations
Discover one of the most important elements in budgeting and predicting your nances.
Edible Portion Cost
Learn how cost aects purchasing and your recipe.
Recipe Costing
Uncover the importance of costing skills that will lead to greater prot in your operation.
YIELD PERCENTAGE
Yield Percent is a vital tool for determining how much of a product to purchase or used in a recipe. Calculating yield
percentage is critical to placing an accurate food order. Improperly calculating your food order can result in having too
much or too little of a given ingredient. Too much of an ingredient will put you in the situation of scrambling to create a
new dish to entice your customers and use your excess product. On the ip-side, running short of an item or ingredient
can only lead to disappointment for customers longing for your new "signature dish."
Determining the Yield Percentage of your recipes in advance will lead to greater eciencies and a more productive
operation. By utilizing the following formulas and tips, you and your sta will lower your food costs and create a healthier
bottom-line.
ASPURCHASED QUANTITY APQ
The weight, volume, or count of the product as it is received from the vendor. The cost of 50# bag of potatoes, before
fabrication, is the as-purchased quantity or APQ.
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EDIBLE PORTION QUANTITY EPQ
The weight, volume, or count of the product after it has been cleaned, peeled, or prepared (fabricated) and is ready for
use. The word edible signies the condition of the product as ready for use in the dish you are going to prepare within y
our operation.
Trim
The weight or volume of the waste. This factor can be determined mathematically as the dierence between APQ and EPQ.
APQ – EPQ = Trim
Example: The edible portion of a cleaned bag of 50# of potatoes would be the EPQ and would weigh in at approximately
42.5 pounds.
50 lbs – 42.5 lbs = 7.5 lbs (trim)
Tip: Not all trim is loss; if the trim is usable, then it is not loss. For example, if the potato peels can be used in a vegetable
stock for soup, they would not be considered trim.
Utilizing the trim will make a kitchen run more cost-eectively; however, the value of the skins may be so small that it
might not be worth allocating this cost to the ultimate recipe.
YIELD PERCENTAGE
The percentage of the as-purchased quantity that is edible. There are three major applications for yield percentage.
1. Computing the minimum amount to order
2. Recipe costing
3. Determining the maximum number of servings that a purchased amount will yield
Yield Percentage Formula = Edible Portion Quantity/As-Purchased Quantity x 100
Example: Your operation has purchased 50 pounds of potatoes. Upon cleaning and peeling, there are 42.5 pounds
remaining and 7.5 pounds of trim. We will use the 3-Step Process to Calculate Yield Percentage.
1. Identify the EPQ and APQ
• APQ = 50 pounds (whole potatoes)
• EPQ = 42.5 pounds (cleaned and peeled potatoes)
2. Determine if the units are the same before calculating the yield percentage
• Both the APQ and EPQ are in pounds - if not, use the Bridge Method to calculate the units uniformly.
For example:
Converting teaspoons to tablespoons:
12 tsp/1 x 1 tbsp/3 tsp = 12/3 or 4 tablespoons
Converting tablespoons to cups:
12 tsp/1 x 1 tbsp/3 tsp = 12/3 or 4 tablespoons
4 tbsp/1 x 1 cup/16 tbsp = 4/16 = .25 cups or ¼ cup
The Bridge Method results in 12 teaspoons or ¼ cup
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3. Substitute the weights of the EPQ and APQ into the following formula
• Yield Percentage = EPQ/APQ or 42.5 pounds/50 pounds = .85*100 = 85%
Tip - Certain conditions may aect your yield percentage
• An employee’s skill in cleaning the product will have an enormous eect on the yield percentage – skilled employees
will not create as much waste
• The size of the product also has an eect on the yield percentage – cleaning smaller carrots will create more waste and
a lower yield percentage
• The condition of the product has an eect on the yield – if your operation is not using thefreshest products available,
the yield percentage will be lower
Example - Steps for an Actual Yield Percentage: Carrots are used in the following example, but the same procedure
holds true for all fruits and vegetables.
1. Purchase carrots
2. Weigh the carrots (APQ)
3. Clean the carrots (peel & trim ends)
4. Weigh the clean carrots (EPQ)
5. Using the APQ & EPQ weights, calculate the yield percentage using the Yield Percentage formula:
Yield Percentage = EPQ/APQ
Yield percentage is an extremely useful tool. However, in reality, there may not always be sucient time to do an actual
yield test. On the next page you will nd a chart of Approximate Yields of Fruits and Vegetables. The chart provides a
yield percentage of a sampling of items and information regarding as-purchased weight of certain fruits and vegetables.
Tip: The butcher’s yield test is very similar to the yield test for fruits and vegetables. The main dierence is that the trim
created during the fabrication of meat and poultry has value, whereas in most cases, the trim created when you fabricate
fruits and vegetables does not.
In order to prevent customers from feeling that they are somehow being cheated, there are a number of strategies you
can employ. Oering two versions of the same dish, with dierent-sized portions (at dierent price points), is one method
of determining interest. You’re allowing customers to vote, in eect, on which portion size they prefer. After a few months,
you can drop the less popular version from your menu.
Another important strategy in preserving value perception is artful presentation. Stung a meat, sh, of poultry item
with vegetables or grains (or both) adds bulk, improves visual appeal, and increases the apparent portion size. Special
knife cuts can be used to give the illusion that less is more. Cutting a salmon llet on the bias before cooking, for instance,
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Anise 75 Melons:
Apples 76 Cantaloupe 50
Apricots 94 Casaba 50
Artichokes 48 Cranshaw 50
Asparagus 56 Honeydew, no rind 60
Avocado 75 Watermelon, esh 46
Bananas 68 Mushrooms 97
Beans, green/wax 88 Mustard Greens 68
Beans, lima, in shell 40 Nectarines 86
Beets, no tops 76 Okra 78
Beets, with tops 49 . Onions, green (10-12) 60
Beet greens 56 Onions, large 89
Blackberries 92 Orange sections 70
Blueberries 92 Parsley 76
Broccoli 61 Parsnips 85
Brussels sprouts 74 Peaches 76
Cabbage, green 79 Pears 78
Cantaloupe, no rind 50 Peas, green, in the shell 38
Carrots, no tops 82 Peppers, green 82
Carrots, with tops 60 Peppers, fryers 85
Cauliower 45 Persimmons 82
Celery 75 Pineapple 52
Celery root (celeriac) 75 Plums, pitted 85
Chard 77 Pomegranates 54
Coconut 53 Potatoes, red 81
Collards Potatoes, chef 85
Cucumbers 95 Potatoes, sweet 80
Eggplant 81 Radishes, with tops 63
Endive, chicory, escarole 74 Radishes, no tops 85
Figs 82 Raspberries 97
Fruit for juice* Rhubarb, no leaves 86
Grapefruit 45* Rutabagas 85
Lemon 45* Salsify 64
Lime 35* Shallots 89
Oranges, Fla. 50* Spinach 74
Garlic bulb (10-12 cloves) 87 Squash:
Grapefruit sections 47 Acorn 78
Grapes, seedless 94 Butternut 52
Kale 74 Hubbard 66
Kohlrabi 55 Yellow 95
Leeks 52 Zucchini 95
Lettuce, iceberg 74 Strawberries 87
Lettuce, leaf 67
* the yield percentages of producing
#2 each
.44# each
1.5# bu
2.5# ea
2# head
2# bu
26 oz ea
.58# ea
1.25# ea
16 oz
3.5 oz
2.2 oz
6.6 oz
.125# ea
.75# bu
2.25# head
#2 each
.33# bu
.33# bu
.33# ea
.19# ea
4# ea
3# ea
.03# ea
#.83 ea
1.8# ea
.36# ea
.58# ea
APPROXIMATE YIELDS OF FRUITS & VEGETABLES
APPROX.
WGT/EA
ITEM YEILD %
APPROX.
WGT/EA
ITEM YEILD %
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COST CALCULATIONS
Determining cost is one of the most important parts in budgeting and predicting. Most of the food items you receive from
your suppliers are packed and priced using wholesale bulk sizes – crates, cases, bags, or cartons. However, in kitchen
production, the quantity in the package may be used for several dierent menu items.
In order to allocate the proper prices to the recipes you are preparing, it is necessary to convert the price of the purchase
package into unit prices – price per pound, each, dozen, quart, etc.
Applying the cost-per-unit formula is integral to a successful operation. If you do not calculate these formulas, you will
not be able to properly estimate the cost of menu items in your kitchen. And ultimately, you will not be able to arrive at a
selling price that will oer you a reasonable prot.
The following formulas and tips will assist you and your sta to determine the total costs of the dishes you are serving.
DETERMINING FOOD COST CONTROL
The price paid for goods is the as-purchased cost. Products, however, are purchased in many units. Therefore, it is
necessary to determine the cost per unit (per smaller unit contained in the larger unit) to achieve the cost on an
ingredient in a particular recipe.
Cost Per Unit: As-Purchased cost/Number of units
Example: The cost of a case of canned Italian plum tomatoes is $18.78 and there are 6 cans in the case. The price per can
is as follows:
Cost Per Portion/Selling Price: $18.78/6 = $3.13
From this information, you can calculate the price per can (per item). And, with the two values, price per can and the
amount needed for the recipe can be calculated.
Tip: The cost per unit is essential when comparing pricing on dierent brands, or pricing from various suppliers, to
determine the ultimate cost.
Example: Cost Per Unit
Supplier 1:
Cost on a case of canned Chic Peas is $9.29 and there are 16 (16 ounce) cans in the case. The price per can is
as follows:
Cost Per Portion/Selling Price: $9.29/16 = $0.58
Supplier 2:
Cost on a case of canned Chic Peas is $12.29 and there are 24 (16 ounce) cans in the case. The price per can is
as follows:
Cost Per Portion/Selling Price: $12.29/24 = $0.51
It may not have been apparent at rst, but as you can see, quality being equal, there is a costsavings when dealing with
supplier #2 on your Chic Pea orders. Depending upon your usage of this item, this could translate into a signicant
savings over the course of one-year.
Total Cost: Total cost in the foodservice industry is based on how much of a product is used for a particular recipe, not on
what is purchased.
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Calculating As-Purchased Cost: After the cost per unit has been calculated, the total cost formula needs to be applied
to determine how much an ingredient in a particular recipe is costing your operation.
As-Purchased Cost = Number of Units x Cost per Unit
Example: Your operation’s Chicken Tarragon recipe calls for 1-½ teaspoons of dried tarragon leaves. One tablespoon
of tarragon weighs .08 ounces. Your operation purchases tarragon in 4-ounce jars for $5.77 per jar. How much will the
tarragon cost for this particular recipe?
To determine the cost of the tarragon, we will use the 7-Steps of Calculating As-Purchased Cost.
1. Determine the quantity you are costing
We need to determine the cost of 1 ½ teaspoons of tarragon
2. Identify the given as-purchased cost information
The purchase price of a jar of tarragon is $5.77
3. Select the unit to be used for the as-purchased cost and the quantity (must be the same incremental unit)
Both the conversion and the cost are in ounces; ounces will be used to determine the cost
4. Perform the calculations necessary to convert the as-purchased cost and/or quantity to the unit chosen
in step 3
Use the following formulas to determine the Quantity and As- Purchased Cost
Quantity:
1.5 teaspoons/1 x 1 tablespoons/3 teaspoons = 1.5/3 or .5 tablespoons
. 5 tablespoons/1 x .08 ounces/1 tablespoon = .04 ounces
As-Purchased Cost: As-Purchased cost/Number of units
$5.77/ 4 ounces = $1.4425 per ounce
5. Substitute these numbers into the as-purchased cost formula and multiply to nd the As-Purchased cost
Use the following formula to nd the Total Cost
Total Cost:
Number of units/Cost per unit
.04 ounces x $1.4425 per ounce = $.0577
6. Round to the next higher increment
$.0577 rounds up to $.06
7. Check your work to insure that your answer is reasonable
Tip: When solving for total cost, any related unit may be selected to solve for the equation. In the example above,
teaspoons, tablespoons, ounces or pounds could have been chosen. It usually requires fewer calculations to convert to
a weight value (ounces or pounds), and knowing the cost per ounce or per pound of a given ingredient is usually more
useful due to the number of applications.
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EDIBLE PORTION COSTS
There is a substantial amount of math involved in calculating the cost of ingredients you will be using in your kitchen. It
is imperative that you and your employees master this skill so that you can correctly determine the costs of your menu
items and ultimately their selling prices.
As we have learned, the cost of the fruits or vegetables you are using in the recipes you prepare in your operation must
include the cost of the trim, or else you will underestimate the expenses.
The following are some basic formulas and tips to calculating edible portion costs, so your business can capitalize their
kitchen costs.
ASPURCHASED COST APC
The cost paid to your supplier for the non-fabricated (uncleaned) fruits or vegetables you purchase.
EDIBLE PORTION COST EPC
The cost per unit of the fabricated (cleaned) fruit or vegetable. The EPC accounts not only for the cost of the fabricated
product but also for the cost of the trim.
Edible Portion Cost: As-Purchased Cost (APC)/Yield Percentage (in decimal form)
CALCULATING EDIBLE PORTION COST FOR INGREDIENTS WITH LESS THAN 100% YIELD
The following steps will allow you to calculate the edible portion cost for any ingredient that must be trimmed.
1. Replace the number of units with the Edible Portion Quantity
2. Replace the Cost Per Unit with the Edible Portion Cost Per Unit
3. Solve for the Total Cost
Total Cost Formula: Total Cost = EPQ x EPC per unit
STEPS FOR CALCULATING THE TOTAL COST USING THE EDIBLE PORTION COST
The following steps will help you calculate total cost.
1. Calculate Edible Portion cost
2. Decide the unit to use and perform the calculations to convert the As-Purchased Cost (APC) to the unit
3. Find the Yield Percentage (Yield Percentage Formula = Edible Portion Quantity/As-Purchased Quantity x 100)
Example: You are purchasing broccoli for a private party. In order to calculate the cost of the broccoli that will be served,
the cost per pound must be determined. The broccoli was purchased by the bunch for $1.08. Broccoli has a 61% yield and
each bunch weighs 1.5 pounds. We will use the 5-Step Process to Calculate Edible Portion Cost.
1. Identify the given As-Purchased Cost (APC) information
The As-Purchased Cost is $1.08 per bunch
2. Decide which unit of measure to use and perform the calculations necessary to convert the As-
Purchased cost (APC) to this unit
The example is asking for the cost of broccoli per pound, therefore, we will use the cost-per-unit
formula to calculate the cost per pound for broccoli
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Cost Per Unit: As-Purchased Cost/Number of Units
$1.08/1.5 pounds = $.72 per pound
3. Find the Yield Percentage
The Yield Percentage for broccoli is given at 61%
4. Substitute the As-Purchased Cost and the Yield percentage into the Edible Portion Cost formula
and calculate
The Yield Percentage for broccoli is given at 61%
Edible Portion Cost:
As-Purchased Cost/Yield % (in decimal form)
.72 per pound/.61 = $1.181 per pound, or $1.19
5. Check your work to insure that your answer is reasonable
Tip: When a fruit of vegetable is bought already cleaned, the price will include the trim loss, extra packaging, and labor,
among other costs. This makes the cost of a cleaned product greater than the cost of an uncleaned product, even though
there are costs attached to fabricating the fruit or vegetable in-house.
Example: You are making pesto sauce for a chicken dish on your menu. You purchase basil in bunches. Each bunch
weighs 2 ½ ounces and costs $.79 per bunch. One tablespoon of basil weighs .09 ounces, and basil has a 56% yield. How
much will 1 cup of cleaned, chopped basil cost for this recipe?
We will rst calculate to determine the Edible Portion Cost and will then calculate to nd the Total Cost.
1. Identify the given As-Purchased Cost (APC) information
The As-Purchased Cost is $.79 per bunch
2. Decide which unit of measure to use and perform the calculations necessary to convert the
As-Purchased cost (APC) to this unit
The example is asking for the cost of basil per ounce; therefore, we will use the cost-per-unit formula to
calculate the cost per ounce of basil
Cost Per Unit:
As-Purchased Cost/Number of Units
$.79/2.5 ounces = $.316 per pound
3. Find the Yield Percentage
The Yield Percentage for pesto is given at 56%
3. Find the Yield Percentage
The Yield Percentage for pesto is given at 56%
4. Substitute the As-Purchased Cost and the Yield percentage into the Edible Portion Cost formula
and calculate
The Yield Percentage for pesto is given at 56%
Edible Portion Cost:
As-Purchased Cost/Yield % (in decimal form)
.316 per pound/.56 = $.5642 per ounce
5. Check your work to insure that your answer is reasonable
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Since we have determined the Edible Portion Cost, we can now calculate for total cost and determine how much the cup
of chopped basil will cost.
1. Calculate the Edible Portion Cost (EPC)
The EPC has been determined to be $.5642 per ounce
2. Perform the calculations needed so that the EPQ and EPC are the same unit
The cost is in ounces, so using the Bridge Method, we will convert the cup of basil to ounces
1 cup/1 x 16 tablespoons/1 cup = 16 tablespoons/1 x .09 ounces/.56 =
1.44 ounces
3. Substitute the numbers in the Total Cost Formula
Total Cost:
Edible Portion Quantity x Edible Portion Cost per Unit
.1.44 ounces x $.5642 per ounce = $.812
4. Round any partial pennies up to the next higher cent
The cost of a cup of chopped fresh basil is $.8124 or $.82
5. Check your work to insure that your answer is reasonable
Tip: Many products have a 100% yield, such as our, sugar, dried spices, wines, spirits, syrups, and processed foods. The
Edible Portion Cost may still be computed for these products, but you would divide by 1 (the decimal form of 100%).
And as a result, the Edible Portion Cost and the As-Purchased Costs are the same.
FINDING THE COST OF MEAT AND POULTRY
When determining the cost of the meat or poultry that you fabricate, the terminology changes. For meat and poultry, the
terms New Fabricated Cost and New Fabricated Price per Pound are used instead of Edible Portion Cost.
The New Fabricated Price Per Pound recognizes the value of the trim that results from the fabrication process. Unlike
fruits and vegetables, the trim for meat and poultry has a greater value, which needs to be accounted for when calculating
the New Fabricated Price Per Pound.
New Fabricated Price per Pound = New Fabricated Cost/New Fabricated Weight
Example: You operation has purchased a rib that weighs 36.9 pounds. The fat weighted 8 pounds, the bones weighed
7.3 pounds, and the usable trim weighed 8.7 pounds. The entire rib was originally purchased for $2.03 per pound,
resulting in a New Fabricated Weight of $2.03 per pound. The As-Purchased Cost was calculated by multiplying the
As-Purchased
Weight by the As-Purchased price per pound (36.9 x $2.03 = $74.91).
We will use the following 4-Step Process to determine the New Fabricated Price per Pound.
1. To determine the value of the trim, check the current market prices with your purveyor
This example is based on the following prices:
✓ Fat = $0.02 per pound
✓ Bones = $0.46 per pound
✓ Usable Trim = $2.45 per pound
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2. The total trim value is calculated by multiplying the number of pounds by the number of pounds of each
type of trim
Fat: $0.02 per pound x 8 pounds = $ .016
Bones: $0.46 per pound x 7.3 pounds = $ 3.36
Usable Trim: $2.45 per pound x 8.7 pounds = $21.32
Total Trim Value: $24.84
3. Determine the New Fabricated Cost
Total Trim Value – As-Purchased Cost = $74.91 - $24.84 = $50.07
3. Determine the New Fabricated Price per Pound, but substituting the New Fabricated Cost and the New
Fabricated Weight into the formula
New Fabricated Price per Pound:
New Fabricated Cost/New Fabricated Weight
$50.07/12.9 = $3.89 per pound
This is the price you would use if you were costing a recipe with this particular fabricated meat as an ingredient.
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RECIPE COSTING
Controlling food costs is imperative in the restaurant business. If costs are not controlled successfully, no matter how
good your food may be or how many loyal customers you have, your business cannot survive.
Excellence in the culinary arts is just one of the many skills needed to be successful in the foodservice industry. The
importance of recipe costing cannot be overlooked.
Recipe costing is the basis of good food cost control. The following are some basic formulas and tips to achieving a
protable bottom-line.
FOOD COST PERCENTAGE FC%
The percentage of the selling prices that pays for the ingredients. The formulas for the food cost percentage are:
Food Cost/Food Sales
or
Cost Per Portion/Selling Price
Example: The cost per portion of an appetizer is $1.55, and you are charging $6.95 per serving. The food cost percentage
calculation is as follows:
Cost Per Portion/Selling Price: $1.55/$6.95 = .22 or 22%
This indicates that 22% of the sales of your appetizer pay for ingredients used to make the dish. The other 78% accounts
for the other expenses the operation incurs in making the appetizer – labor, utilities, rent, etc. – the remaining sales after
expenses becomes your prot. You can also look at food cost as it relates to a dollar. If a recipe has a 40% food cost, than
the food cost is $0.40 for each $1.00 of sales.
Tip: The food cost percentage for an operation is extremely important. It is one of the tools used by successful managers
to evaluate protability and menu items. Food cost for individual recipes:
• Determines the selling price
• Forms the basis for a strong cost control program
DETERMINING THE SELLING PRICE
Once you have calculated the recipe cost, the cost per portion can be calculated using the following formula:
Cost Per Portion: Total Recipe Cost/Number of Portions
Example: The total cost of a given entrée on your menu is $28.56 and you are yielding 8 portions per recipe. The cost per
portion calculation is as follows:
Cost Per Portion: $28.56/8 = $3.57
The cost per portion is then used to calculate the selling prices based on a desired food cost percentage:
Selling Price: Cost Per Portion/Food Cost Percentage (in decimal form)
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Example: We have determined that the cost per portion is $3.57 and the food cost percentage is 25% for your operations;
the selling price would then be:
Cost Per Portion: $3.57/. 25 = $14.28
Tip: Determining food cost through the use of food cost forms and comparing it to the actual food cost, based on
inventory, is a good method of making sure that your operation is running eciently.
On the next two pages you will nd a food cost form that you can incorporate into your operation along with a “cheat
sheet" of formulas and other pertinent information you can share with your sta when calculating your menu items.
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FOOD COST FORM
Menu Item Date
Number of Portions Size
Cost per Portion Selling Price Food Cost %
Ingredients Recipe Quantity (EP) Cost Total
Weight Volume Count APC/Unit Yield % EPC/Unit Cost
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MENU ITEM The name of the recipe identied as accurately as possible, using a menu
number if necessary.
DATE The day, month, and year the cost was calculated. This can be important for
later analysis.
NUMBER OF PORTIONS The number of portions the recipe makes or yields.
SIZE The portion size normally served. This applies to menu items and is generally
given in the recipe; it is not calculated.
COST PER PORTION The cost of each serving. It is the total recipe cost divided by the number
of portions.
SELLING PRICE Based on the food cost percentage allowed by the budget. It is the cost per
portion divided by the food cost percentage (in decimal form).
FOOD COST % An expression of food cost in relation to the selling price. It is the cost per portion
divided by the selling price.
INGREDIENTS All the food items that make up the recipe, including specic sizes or
ID numbers.
RECIPE QUANTITY This will be listed by weight, volume, or count depending on the recipe.
The recipe quantity is usually the edible portion quantity with some exceptions.
Recipe quantity is recorded in one of three ways:
• Weight (pounds, ounces, grams, etc.)
• Volume (cups, pints, tablespoons etc.)
• Count (each, bunch, case, etc.)
APC/Unit The as-purchased cost per unit is the current market price or the as-purchased
price, and the unit upon which price is based.
YIELD % Many foods are not purchased already cleaned, and with these, some waste
(trim) is expected. The yield percentage is used to adjust the as-purchased cost to
compensate for trim loss.
EPC/Unit Edible portion cost per unit is the cost per unit of the fabricated fruit or
vegetable. This cost accounts not only for the cost of the fabricated product but
also for the trim loss. This is calculated by dividing the APC by the yield percentage.
If there is no waste or trim, the yield percent column may be left blank.
TOTAL COST The total cost of each ingredient used.
TOTAL RECIPE COST The sum of all items in the total cost column. This represents the total estimated
cost of the recipe.
