GGB Yield (kitchen yield)
The usable share of what you buy, after trim, prep and cooking loss. It quietly re-prices every ingredient.
Yield is how much sellable product survives from what you purchased, after trimming, prep and cooking loss. Recipes costed on purchase price instead of yielded price understate plate cost on every dish that contains the item. Butchery tests and yield cards are unglamorous and worth real money.
Yield % = usable output ÷ purchased input × 100
True unit cost = purchase cost ÷ usable output, which is the figure recipes should be costed on.
Illustrative: 10 kg of whole salmon at AED 40 per kg costs AED 400. After trimming, 7 kg is usable, a 70% yield, so the true cost is AED 400 ÷ 7, about AED 57 per usable kg. Recipes costed at AED 40 understate the fish line by about 30%.
Find the yield leaks