Defining waste percentage from production (Yield)

For some production processes, some ingredients might be left over after processing (Producing) the food items.

For example, the waste quantity after beef preparation.

Cows have some parts that can not be used for meat. So the restaurant might buy 50 KG and, after removing unwanted parts of the beef, ends up with 35 KG of meat.

This is what we call Yield. Follow these steps to define the yield for a produced item:

1. Click Inventory on the side menu.

2. Click Items.

3. Click on the item you want to define a yield for.

4. Scroll down and click add ingredients.

5. Choose the items to add as ingredients for the produced item.

6. Click save.

7. Click edit quantities.

8. Enter the net quantity to be consumed from the ingredient per 1 unit

9. Determine the yield percentage.

10. Click save.

After that, the system will calculate for you the Waste Qty, Actual Cost and Gross Qty.

Terms Definition:

Cost Per Unit: Cost per unit for ingredients items (for example, per 1 KG or 1 Box, etc).

Net Qty: The yield amount (Ready to use) after removing unwanted parts of the items (For example, usually after buying the meat, some unwanted parts will be removed).

Yield%: Based on the yield percentage, you can determine how many ready-to-use or processed items you will have per production transaction Yield Percentage = [Net Qty / Gross Qty] x 100

Gross Qty: The amount of ingredients consumed (consumption quantity + waste quantity) to produce the item.

Waste Qty: Total waste quantity generated by production transaction (Net Qty - Gross Qty).

Actual Cost: Total cost of ingredients calculated based on gross production quantity (Gross Qty x Cost Per Unit).