Finance & Metrics
Yield
Definition: Usable product weight or portion after trimming, cooking loss, or fabrication.
Yield percent affects true recipe cost: a protein with 70% yield costs more per usable ounce than label price suggests. Standard recipes should use tested yields, not ideal textbook cuts.
Butcher and prep training directly move yield and food cost. Weekly spot checks on high-cost items catch drift.
Menu pricing without yield math understates food cost and overstates margin.
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