Yield & Trim Calculator
Work out how much ingredient to buy and what it should cost for your next event.
Built for private chefs, event chefs, and provisioners.
Event Type
Currency
Use the currency shown on your supplier invoice or receipt. No conversion is performed.
Units
Your inputs and results will use this unit system.
Choose an Ingredient
Starting estimate - adjust it to match the ingredient and your trimming method.
Recent Purchase Weight
Total Cost Paid
Use a recent package, invoice, or market purchase. We use the weight and total cost to calculate your price per kg or lb. This does not track stock you already have.
Usable After Trimming
The usable raw ingredient left after trimming, before cooking. Also known as trim yield.
Pilot range: 40-100%
Guests
This version supports up to 200 guests. The guest count applies to every ingredient.
Portion Per Guest
Enter the usable raw portion needed for each guest, before cooking. Maximum 1,500 g.
Current Ingredient
Add the purchase weight, total cost, trim yield, guest count, and portion size to see an estimate.
Your Event
Add an ingredient to start your event estimate.
This browser saves your unfinished estimate for up to 14 days. Your email is not saved here.