Yield is the serving portion served or sold to diners. The terms that affect yield are AP, EP and RTS, as discussed in Topic 2. Managing these factors will help you maximise yield percentage, thus lessening costs and increasing profits.
What remains after the entire cooking process
What is served to guests
What is sold in the dining room that generates income
What brings about profits
Under yield management are three topics. Mastering these will help you manage yield effectively:
Factors Affecting Yield Percentage
Cooking Loss Test
Calculating Yield Percentage
Yield percentage is also known as YP%. It’s the amount of usable food left divided by the original weight of the food when purchased. To find the YP%, it’s important to know which form or cooking method will give you a higher yield.
Yield Percentage Formula 1
Yield Percentage = EP/AP
AP - Original weight of food As Purchased
EP - Weight of food after removing waste, trimmings and bones
A 500g whole fish (AP) was trimmed. Trim and waste was a total of 100g. You have 400g of fish fillet left for serving as an Edible Portion (EP). This means that 80% of the original weight can be served to diners. A higher YP% is better because less food is wasted.