How to Account for Yield Loss

This article shows you how to configure your Company Product or Prep Recipe to account for yield loss. 

Let's say we're prepping 10 pounds of carrots.  Some of the weight of each carrot is lost while peeling, cutting off the tops, and dicing. In the end, you only have 8 pounds of usable product.

• Whole Carrots: 10 pounds
• Prepped Carrots: 8 pounds

 
We will also need to know our yield factor. This is basically "How much prepped carrot do we get per one (1) pound of whole carrot?"

• Yield Factor: 8 pounds prepped / 10 pounds whole = 0.80

 
Company Product:
 
The first option is to reflect the yield loss in the Company Product setup. This can be done by changing the Conversion of the Recipe Unit to reflect the weight of usable product after the whole product has been prepped. For example, instead of having Recipe Unit 1 = 1 LB, we will set it equal to 0.80 LB - Diced (we recommend using a different package type here so that you can easily identify that this is an adjusted weight to account for yield loss). 

This configuration tells the application, "Every time I use 0.80 pounds of carrot in a recipe, remove 1 pound of whole carrots from inventory". This method doesn't provide as much visibility into consumption, but is more simplistic to setup.

Prep Recipe:
 
The second option is to create a Prep Recipe that will take the yield loss into account. In this example, we would create a "Prep Carrots" recipe that uses "Whole Carrots" as a component. This new recipe would then be used as a component in other recipes, replacing "Whole Carrots" (in other words, "Prep Carrots" would serve as a sub-recipe). 

This setup is a little more complicated, but it provides more insight into consumption and allows users to include the recipe on their Prep Report. There are two ways that you can approach this setup, and you can choose whichever option makes the most sense for you and your operations.
 
Prep Recipe Option 1: 

Say your prep cook always grabs a 10 pound bag of carrots and dices the whole bag, without worrying about the end weight of the diced product. This means they will end up with less than 10 pounds of carrots after prep is complete.
 
 

1. Set the amount of Whole Carrots used as a component equal to the amount of whole product that will be prepped. In this case, 10 pounds.
   
    
2. Set the Portion Yield equal to the amount of diced carrots you have after accounting for weight loss during prep. Math: 10 pounds whole carrots x 0.80 yield factor = 8 pounds prepped carrots
   
   

Prep Recipe Option 2: 

Now let's say your prep cook dices carrots until they have prepped 10LB of usable product. This means they will need more than 10 LB of whole carrots to reach their target prep amount. 

1. Set the Portion Yield to the amount of diced carrots you will have after they have been prepped. In this case, that would be 10 pounds. 
   
   
    
2. Set the Components equal to the amount of whole product needed to make 10 pounds of diced carrots. Math: 10 pounds prepped carrot / 0.80 yield factor = 12.50 pounds whole carrot