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Restaurant & Kitchen Operations · Yield & Waste ROI

Free Restaurant Food Waste & Butcher Yield Calculator | AP vs EP Cost

Calculate Edible Portion (EP) yield percentage, true ingredient cost per pound after trim and cooking loss, and annualized kitchen waste cost.

Butcher / Produce Yield & Daily Waste

Yield & Waste Inputs

Yield & Waste Results

True EP Cost & Annual Waste

True Edible Portion (EP) Cost / lb $12.26/lb 77.5% Yield (15.5 lbs usable) · Cost Multiplier: 1.29×
Annualized Kitchen Waste$16,425.00
Sales Needed to Replace Waste$164,250.00

Step-by-step guide

How to Use the Food Waste & Trim Yield Calculator

  1. 1
    Enter As-Purchased (AP) weight, price per lb, and trim loss

    Measure how much unusable fat, skin, peel, or bone is lost during prep.

  2. 2
    Enter daily kitchen waste value and restaurant net profit margin

    See your annualized waste cost and the equivalent sales needed to replace that lost profit.

  3. 3
    Use True EP Cost in your recipe costing

    Never price menus using raw invoice weight when trim yield is under 100%.

Formula & methodology

Edible Portion (EP) Yield & Waste Formulas

Edible Portion (EP) Weight = As-Purchased (AP) Weight − Trim Loss
Yield (%) = (EP Weight ÷ AP Weight) × 100
True EP Cost per Pound = AP Price per Pound ÷ (Yield % ÷ 100)
Sales Required to Offset Waste = Annual Waste ($) ÷ (Net Profit Margin % ÷ 100)

Common questions

Frequently Asked Questions

Why does $45/day of food waste require $164,250 in sales to replace?

At a 10% restaurant net profit margin, every $1.00 of wasted food requires $10.00 in gross menu sales just to earn back that lost dollar.

What is the difference between AP (As-Purchased) and EP (Edible Portion)?

AP is the weight and price on your supplier invoice; EP is the usable weight and true cost per pound after trimming fat, skin, stems, or shells.

How do I reduce trim loss in the kitchen?

Perform periodic butcher yield tests on high-cost proteins and repurpose clean vegetable and protein trim into stocks, sauces, and staff meals.

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