Food yield is a crucial aspect of any restaurant’s operations. It refers to the amount of usable product obtained after food preparation and cooking. Understanding food yield helps restaurants manage costs and reduce waste. Effective yield management contributes to financial stability and ensures consistent quality in your restaurant’s performance. That’s why getting to grips with food yield will greatly increase the efficiency and competitiveness of your business. So join Olivieri® Foodservice as we take a closer look at how food yield works and examine how it can transform the profitability of your business.
Defining Food Yield in Restaurants
Food yield involves understanding how much of a purchased ingredient remains usable after processing and cooking.
Understanding Yield Percentage
The yield percentage is a fundamental metric that reflects the efficiency of ingredients in practice. It is calculated by comparing the weight of the cooked ingredient to the original weight of the food item before preparation.
- Calculating yield percentage helps chefs determine proper portion sizes based on the actual usable product.
- Understanding yield percentage not only impacts financial outcomes but also enhances decision-making regarding inventory management. For example, if a whole chicken weighs 4 kilos and yields 2.4 kilos of usable meat, the yield percentage would be 60%.
This information is crucial for forecasting food costs and strengthening budget adherence in kitchen operations. Regular evaluation of yield percentages can lead to improved procurement practices and more effective inventory management.
Calculating the Usable Product
The process of calculating the usable product involves several steps aimed at determining the effective edible portion of ingredients.
- Begin by identifying the As-Purchased (AP) weight of the ingredient, which is the total weight before any processing.
- Next, assess the weight of waste or trimmings that result from preparation. This could include peels, bones, and other discards.
- Subtract the waste weight from the AP weight to find the Edible Product (EP) weight.
- Finally, the formula for calculating the yield percentage using the EP weight is used.
For example, starting with 10 kilos of potatoes and resulting in 8 kilos of usable product demonstrates a yield percentage of 80%, which is, in essence, a 20% decrease. But what if there were ingredients that you could purchase for your restaurant that increased yield rather than decreased it? The good news is that Olivieri® Foodservice has a range of products that do precisely that.
Assessing the Yield Percentage of Olivieri Frozen Gnocchi and Pasta
Let’s cut to the chase, if you’re looking to reduce food costs and maximize food yield at the same time, Olivieri’s frozen pasta and gnocchi range could be key to your success.
Olivieri® Linguine Nest
Olivieri® Linguine 50g Nest comes in batches of 60, which makes for 3kg of product. Partially cooked before frozen, not only does our linguine have an impressive 365-day shelf-life, but it also offers a 40% increase in food yield. That’s right, for every 100g you cook, you end up with 140g of cooked linguine ready to serve to customers.
Olivieri® Cheese Ravioli
Similarly, partially cooked and frozen Olivieri® Cheese Ravioli offers a percentage food yield increase of up to 40% when cooked. Carefully crafted right here in Canada, our ravioli is a great option for restaurants looking to serve locally sourced products of the highest quality to their patrons.
Olivieri® 3 Formaggi Rainbow Tortellini
With an exquisite filling of Parmesan, ricotta, and reggiano, Olivieri® 3 Formaggi Rainbow Tortellini also boasts a 40% increase in food yield. What’s more, they’re easy to pair with a wide range of popular Italian sauces, making them a reliable option on any restaurant menu.
The Financial Impacts of Food Yield
Efficient management of food yield has significant financial implications for restaurants. From controlling costs to reducing waste, understanding food yield can greatly enhance profitability.
Controlling Food Costs and Inventory
Effective control over food costs begins with accurate food yield measurements. Estimating the amount of usable product from raw ingredients not only helps in budgeting but also ensures that restaurants order the right quantities. Properly assessing yield prevents over-purchasing, which can lead to surplus inventory and increased waste.
- Reducing excess inventory minimizes spoilage and waste, directly impacting the bottom line.
- Accurate forecasting based on yield allows for better menu planning and price strategies, aligning with customer demand.
Cost Per Portion Calculations
Determining the cost per portion is essential for maintaining profitability. When food yield data is available, it enables restaurant owners to calculate the actual cost of each dish served. This process involves understanding both the unit cost of ingredients and their yield percentages. Calculating costs includes:
- Assessing the total cost of ingredients used.
- Dividing this cost by the number of portions obtained after accounting for yield.
- This information is crucial for pricing menu items appropriately.
A Proud Canadian Tradition
In these trying times, Olivieri® Foodservice takes enormous pride in its Canadian heritage. In 1957, an Italian immigrant by the name of Petronio Olivieri opened his first ravioli shop in Vancouver and was embraced by the local community. Since then, Olivieri® has gone from strength to strength thanks to a lasting partnership with our customer base. When you choose Olivieri® products for your restaurant, you’re supporting Canadian jobs and communities, and for that, we are eternally grateful.
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