Guides
Ingredients: buying and yield by type
How to cost each kind of ingredient in your kitchen: meat, chicken, fish, produce, dairy, staples, frying oil and spices, using yields you measure yourself.
Read the guide: Ingredient costs by type: yield, waste and buying
- Ingredient costs by type: yield, waste and buyingHow to cost each kind of ingredient in your kitchen: meat, chicken, fish, produce, dairy, staples, frying oil and spices, using yields you measure yourself.→
- Meat yield: costing bone, trim and cooking lossHow to work out the real cost of meat per cooked kilo: as-purchased, trimmed and cooked weight, with a brisket example and yields you measure yourself.→
- Whole chicken vs parts: which is cheaper per kiloHow to tell whether buying whole chickens and breaking them down beats buying breasts and thighs, counting the parts you really use and your butchering time.→
- Fish yield: the real cost of whole fish vs filletHow to work out what a usable kilo of fish fillet really costs you, counting head, bones, skin, ice glaze on frozen seafood and the fish you throw away.→
- Fruit and vegetable yield table: build your ownHow to measure what you lose peeling onions, potatoes and avocados, and how much juice your lemons give, to build your own yield table and cost properly.→
- Frying oil cost: cost per batch and when to change itWork out what frying oil really costs per portion from the fill, the daily top-ups and how long it lasts, using your own records. With a fries example.→
- Eggs, milk, butter and cheese: costing by weight and countHow to cost eggs by count or by weight, butter by the block, milk by the carton and cheese after its losses, using your own measurements. Cupcake example.→
- Flour, sugar, rice and oil: the staples that move your costsFind out which staples weigh most in your costs, how much each price rise moves your cost per unit, and when stocking up is actually worth it.→
- Spices and small quantities: costing a pinchHow to get the cost per gram of cinnamon, pepper and other spices, measure your own teaspoon and decide when a pinch is worth costing and when it is not.→
- Chocolate, nuts and premium ingredients: protecting marginWork out how much chocolate, nuts and other premium ingredients weigh in your cost, how to test a cheaper swap safely and how to price so customers see it.→
What does it really cost you?
Put your recipe into the free calculator: ingredients, packaging, your time and the gas. You get the cost per unit and your margin in two minutes, no account needed.