Enter the total weight and the cost per unit weight into the EP Cost Calculator (select the appropriate weight units). The calculator will evaluate and display the EP Cost.
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EP Cost Formula
The calculator works in three modes. Each mode rearranges the same yield relationship between as-purchased (AP) product and edible-portion (EP) product.
EP cost per unit = AP cost per unit / (Yield % / 100)
Total EP cost = EP quantity needed / (Yield % / 100) * AP cost per unit
Yield % = (EP quantity / AP quantity) * 100
- AP cost per unit: price you pay for the raw product before trimming.
- EP cost per unit: true cost of the usable product after losses.
- Yield %: portion of the AP weight that ends up as edible product.
- EP quantity: usable weight needed for the recipe or service.
- AP quantity: raw weight you must purchase to hit the EP target.
The EP unit cost tab gives you the cost of one usable kilogram or pound after trim loss. The Total cost tab scales that to a full order, either from an AP price plus yield or from a known EP price. The AP / EP yield tab fills in the missing value when you know any two of AP weight, EP weight, or yield percentage.
Reference Tables
Use these as starting points when you do not have a tested yield for the exact item and supplier.
| Item | Typical yield | Trim loss |
|---|---|---|
| Boneless trimmed beef | 90 to 95% | 5 to 10% |
| Potatoes, peeled | 78 to 85% | 15 to 22% |
| Carrots, peeled and trimmed | 70 to 80% | 20 to 30% |
| Whole chicken to cooked meat | 60 to 68% | 32 to 40% |
| Bone-in fish to fillet | 45 to 60% | 40 to 55% |
| Melon, peeled and seeded | 45 to 55% | 45 to 55% |
| Lettuce, cleaned | 70 to 75% | 25 to 30% |
| AP price | Yield | EP cost |
|---|---|---|
| $10/kg | 90% | $11.11/kg |
| $10/kg | 75% | $13.33/kg |
| $10/kg | 60% | $16.67/kg |
| $10/kg | 50% | $20.00/kg |
Worked Examples
Example 1: EP unit cost. You buy whole carrots at $2.40/kg. After peeling and trimming, your tested yield is 75%. The EP cost is $2.40 / 0.75 = $3.20/kg. That is what you should use when costing a recipe that calls for cleaned carrots.
Example 2: Total cost for a banquet. You need 20 kg of cleaned potato for service. Your supplier charges $1.80/kg AP and your yield is 80%. You must buy 20 / 0.80 = 25 kg AP. Total cost is 25 × $1.80 = $45.00. The EP unit cost is $2.25/kg.
FAQ
What counts as trim loss? Anything removed before the product is ready to portion or cook. Peels, bones, fat, skin, seeds, damaged sections, and water lost during cleaning all count.
Should I include cooking loss in the yield? Only if you are costing the cooked, plated portion. For raw recipes, use the trimmed-raw yield. For cooked applications like roasts, use a yield that includes shrinkage.
How do I get an accurate yield? Weigh the AP product, process it as you normally would, then weigh the usable portion. Divide EP weight by AP weight and multiply by 100. Repeat across a few batches and average the results.
Why is my menu margin off even with the right AP price? Costing recipes at the AP price ignores trim loss. A 60% yield item costs roughly 67% more per usable kilogram than the sticker price. Always cost recipes using EP unit cost.
