What this calculation means
Yield-adjusted unit cost spreads the as-purchased food cost over the quantity that remains usable. A lower retained quantity raises the cost per usable unit.
Apply the adjustment once. A unit price already calculated per usable output should not be divided by yield again.
How to use this calculator
Enter cost per purchased unit and the positive measured usable yield. Use the same quantity unit before and after the adjustment.
Formula and variables
Usable unit cost = As-purchased unit cost ÷ (Yield percentage ÷ 100)
- As-purchased unit costUSD / unit
- Cost before yield adjustment.
- Yield percentage%
- Usable proportion, such as 80 for 80%.
Dollar amounts display to cents, with exact half-cent values rounded away from zero; intermediate calculations keep full precision.
Understand your result
The answer is dollars per usable unit. It is a unit cost, not the total cost of an order or a serving.
Worked example
As-purchased unit cost is $2/lb at 80% yield.
As-purchased unit cost: 2 USD / unit
Yield percentage: 80 %
- Express 80% yield as 0.80.
- The usable allocation is $2 per purchased lb ÷ 0.80 = $2.50 per usable lb.
Example result: $2.50 / usable unit
Frequently asked questions
Can a cheaper raw unit cost be more expensive when usable?
Yes. Compare yield-adjusted costs on the same usable basis. A raw price advantage can disappear when more of the purchased quantity is lost.
Can I use a zero yield?
No. A unit cost per usable output is undefined when no usable quantity remains.