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Yield & Cooking Conversions
Yield Management
Track every gram from raw ingredient to finished plate. Manage prep waste, cooking loss, oil absorption, and portion weights so your recipes reflect what actually happens in the kitchen.
Recipee's Yield Management system captures weight changes at every stage of production—trimming, cooking, hydrating, and frying. Your food costs, nutrition data, and portion calculations automatically adjust based on real yield factors, giving you the accuracy you need to run a profitable kitchen.
Prep Yield
Cooking Loss
Oil Absorption
Portion Calc
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Why Track Yields?
Every ingredient changes weight between delivery and the plate. Capturing those changes is the difference between estimated costs and real ones.
Accurate Food Costing
Know the true cost of every dish by accounting for trimming waste, cooking loss, and absorption. No more guessing what your ingredients actually yield.
Reduce Waste & Overordering
Understand exactly how much raw product you need to hit your target prepped or cooked weight. Stop buying more than you need.
Consistent Portion Control
Calculate precise portion weights per component after all yield stages. Every plate goes out exactly as planned.
Real Yield Percentages
Track yield factors across every stage—raw to prepped, prepped to cooked, and dry to hydrated—so your recipes reflect reality.
Yield Management Features
Comprehensive yield tracking across every stage of food preparation—from delivery through to the finished plate.
Raw to Prepped Yields
Track weight loss from peeling, trimming, coring, and cleaning. Know that 1kg of carrots gives you 850g of usable product after topping and peeling.
Prepped to Cooked Yields
Record weight changes during roasting, braising, grilling, and baking. A 200g chicken breast that cooks down to 160g is automatically reflected in your costs.
Dry Ingredient Cooking Yields
Track how rice, pasta, lentils, and grains absorb water and increase in weight. 100g of dried rice yielding 250g cooked is captured precisely.
Oil Absorption Factors
Calculate how much oil is absorbed during deep-frying, shallow-frying, and sautéing. Factor absorbed oil into nutrition and cost per portion.
Salt Purpose Tracking
Distinguish between salt used for seasoning, curing, brining, and pasta water. Only count the salt that actually ends up in the final dish for accurate nutrition.
Portion Weight Calculations
Break down final portion weights by component—protein, starch, sauce, garnish. Ensure every element of the plate hits its target weight after all yield stages.
Built for Food Professionals
Whether you run a single kitchen or manage production at scale, yield tracking gives you the data to make better decisions.
Restaurant & Hotel Chefs
Calculate true food costs by factoring in trimming waste and cooking loss. Build recipes that reflect real yields so your GP targets are based on fact, not estimates.
Catering & Event Companies
Scale recipes confidently for large events. Know exactly how much raw product to order when you need 500 portions of braised beef that loses 30% weight during cooking.
Food Manufacturers
Track yields at every production stage for accurate batch costing. Monitor oil absorption in frying lines and water loss in baking to maintain consistent product costs.
Recipe Developers & Consultants
Build recipes with professional-grade yield data baked in. Deliver accurate costings and nutrition to clients without relying on rough rules of thumb.
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Ready to Track Real Yields?
Get started today and see how yield tracking transforms your food costing, ordering, and portion control.
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