Ingredient Waste Percentages
Account for trim, peel, and waste so your costs reflect what you actually use.
Not every ingredient is 100% usable. Carrots have peels, meat has trim, herbs have stems. If you're costing a recipe based on the purchased weight but only using 80% of it, your costs are off by 20%.
Recipe Cost Calculator lets you set a usable percentage for any ingredient. Set carrots at 85% usable and the system automatically adjusts the cost per usable unit. Your recipe costs reflect what you actually put on the plate, not what you bought.
Why this matters
More accurate costs, less guesswork.
Waste percentages are one of those small details that add up. A few percent here and there across all your ingredients can mean your recipes actually cost 5–10% more than you think. Getting this right means your pricing is based on reality.