costed plateHow the calculation works
Use edible cost if the discarded food has already been trimmed. Using the original purchase cost for prepared food understates the material cost because some of the pack was already lost in preparation.
Formula: Discarded edible weight × cost per edible kg.
Worked example
The starting inputs are illustrative assumptions: Discarded edible weight (kg): 2.5; Cost per edible kg ($): 6. They produce 15.00$. These inputs are editable and are not market prices or industry benchmarks.
Use the result
This is the ingredient value, not lost sales revenue. Keep preparation waste separate from overproduction and plate returns so you can act on the right cause.
Keep the period, unit and currency consistent across the inputs. A calculator cannot identify a missing cost from the figures you provide. Retain an invoice or stock-count record for the inputs, and use the result as a check on your operating decision.
Sources and method
Checked October 29, 2026. Example inputs and computed results are identified in the text.
- Yield Testing. BC Cook Articulation Committee / BCcampus. AP, EP and yield-cost formulas. Checked 2026-10-29.