Food Yield & Waste Calculator
Calculate edible yield percentage, waste percentage, usable weight, waste cost, and true cost per usable kilogram.
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- Your data stays in-browser
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Results update automatically. Nothing is saved.
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Use this as a planning estimate and verify local costs.
Save every recipe. Track every price change.
Move from one-off calculations to live inventory, recipe costing, menu engineering, and multi-branch control.
Start with KitchfyWhat this calculator tells you
See what each usable kilogram really costs after trimming and preparation loss. Values are estimates and should be checked against your invoices, operating costs, and local tax rules.
One calculation is a snapshot. A costing system shows the trend.
Ingredient prices, yields, packaging, and commissions move. Kitchfy keeps those inputs connected so margins can be monitored over time.
Request Kitchfy accessCalculator FAQ
What is food yield percentage?
Food yield percentage is usable weight divided by purchased weight, multiplied by 100. It shows how much of a purchased ingredient remains after waste and trim.
How do I calculate the true cost after waste?
Divide the purchase cost by the usable quantity. The lower the yield, the higher the cost of each usable gram or kilogram.
Can I use this for meat, seafood, and vegetables?
Yes. Use the same weight unit for purchased and waste weights. The calculator works for trimming, deboning, peeling, cleaning, and other preparation losses.