How To: Set Usage Percentages on Trimmed Items
Being able to set a usage (yield) percentage is important because it ensures that trim, waste, or other product loss is factored into both inventory depletion and costing. This keeps recipe costs accurate and prevents undercounting of raw ingredients in your inventory.
Food & Beverage operations often experience product loss during preparation. Setting a Usage (yield) percentage helps account for that loss so inventory and costs stay accurate.
Examples include:
- Protein Trimming: Whole cuts like ribeye or salmon typically lose 20–40% to fat, bones, or skin, leaving only the usable portions.
- Produce Prep: Items such as celery or lettuce shed outer stalks or leaves, reducing usable weight compared to purchase weight.
- Liquids & Kegs: Kegs rarely pour at 100% due to foam and waste, with true yields closer to 95–98%.
- Cheese Prep: Grating cheese creates loss from ends, rinds, and weight variance, requiring adjusted costing.
- Cooked Items: Cooking shrinkage (water or fat loss) means the finished product weighs less than the raw purchase.
- Create an additional (child) size for the yielded unit.
Example size terminologies: - Yielded LB
- Trimmed OZ
- Yielded FL OZ
- Cooked LB
- Set the usage (yield) percentage in the Usage field.
- Click Save and Close.
Note: You'll use the yielded size in recipes.Figure 1. Example set up of a trimmed inventory item. The usage field is used to indicated the yielded amount after trimming.
Figure 2. Example recipe using the Yielded LB size.
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