What does one serving really cost.
A kilo of chicken is not a kilo of food. Work out what each serving really costs, either from the share you can serve or from how many servings one unit makes.
What you can serve as a share of what you bought, after trimming, bones and cooking loss. Rice and pasta go above 100% because they soak up water. Not sure? Test a batch below.
Measure my yield
What you started with, raw.
What came out ready to serve.
Fill in the purchase and the yield, and your cost per serving shows up here.
Why the shelf price lies
You pay for everything in the bag: bones, skin, peel, water that cooks off. You only sell what is left. If a kilo of raw chicken gives you 700 g you can serve, you are paying for a kilo and selling 0.7 of one, so the food you serve costs about 43% more per kilo than the price on the receipt.
Costing a dish from the shelf price makes every dish look cheaper than it is, and a price built on that number keeps less than you planned.
Two kinds of yield
Percent left is for food that loses weight: bones, peel, trimming, cooking loss. You buy a kilo and can serve 700 g, so the yield is 70%. Servings per unit is for food you turn into a count: one whole chicken cut into 8 pieces, or a kilo of rice cooked into 12.5 cups. Use whichever matches how you actually sell it.
Getting your yield
Use your own number, not a chart. Weigh a batch raw, prepare and cook it the way your kitchen does, then weigh what is ready to serve. The "Measure my yield" box does the division. Test again when you change supplier, cut or method, because yield moves with them.
Meat and vegetables lose weight, so their yield is under 100%. Rice and pasta gain it, so theirs can be well over: a kilo of dry rice may serve as three. Both work here. The recipe yields guide shows how Kasenso handles the same idea inside your recipes.
Everything is worked out in your browser and never sent anywhere.
Do this from your real sales
Kasenso is a free POS that works without signal. It tracks your actual costs and profit per item, so you are not working from estimates. How the estimator works.