Plate cost, with yield.

Worked example

The example plate has six lines. Chicken costs $18 for 5 lb, 0.4 lb is used and the yield after trim is 75%: 18 / 5 x 0.4 / 0.75 = $1.92. Rice is $0.09, cabbage $0.37 (85% yield), sauce $0.23, tortilla $0.50 and packaging $0.35. Lines are rounded to the cent here; the unrounded total is $3.45 (3.4526) and the chicken is 55.61% of it. At a 30% target food cost the menu price is $11.51, leaving $8.06 gross profit.

How it works

Cost per plate = sum of (price / pack size x amount used / yield). Yield is the share of the purchased weight you can actually serve after trimming, bones, peel or cooking loss; dividing by it raises the cost to what the edible portion really costs. Use 100% where there is no loss.

Keep the pack size and the amount used in the same unit (for example both in pounds). Lines with no price and no amount are ignored. Yields are your own measured figures; this tool has no built-in yield table, so weigh a batch before and after prep to get yours.

Sources and basis (checked 2026-10-08): Arithmetic on your inputs only. Prices, pack sizes and yields are the numbers you enter; none are assumed.

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FAQ

Why does yield change the plate cost?

You pay for the whole pack but serve only the edible part. A 75% yield means each served pound cost a third more than the purchase price per pound.

How do I find my yield?

Weigh the ingredient as purchased, then weigh what is left after trimming or cooking. Divide the usable weight by the purchased weight.

What unit should I use?

Any, as long as the pack size and the amount used are in the same unit. Use units for items such as buns and pounds or kilograms for weighed items.

Is packaging part of plate cost?

If it goes out with every plate, yes. Add boxes, napkins and sauce cups as their own lines so the food cost percentage is realistic.