We use essential cookies to run methodus.bar. With your permission we also use analytics and advertising cookies to measure product usage and the performance of our campaigns. You can change your choice at any time from the privacy policy.
Yield calculation determines how much usable product you get from a raw ingredient after trimming, peeling, juicing, cooking, or other preparation. It's the bridge between what you buy (AP — As Purchased) and what you use (EP — Edible Portion).
A lime costs $0.30. But you don't put a whole lime in a cocktail — you juice it. One lime yields approximately 1oz of juice. If your Daiquiri needs 1oz of lime juice, the ingredient cost is $0.30, not $0.10 (which you'd get dividing a $0.30 lime by 3 'portions').
Yield matters everywhere: citrus juicing (40-50% yield), herb picking (leaves only, 30-40% yield), butchery (steaks from a whole loin, 60-70% yield), and house-made syrups (volume loss from cooking). A 10% error in yield assumptions cascades through every recipe that uses that ingredient.
methodus lets you set yield percentages per ingredient. When you add 'lime juice' to a recipe, it calculates the cost using the yield-adjusted price — not the per-unit purchase price. Your pour cost numbers finally reflect reality.
As Purchased vs Edible Portion — the cost difference between what you buy and what you use.
Syrups, infusions, and mixes made in-house rather than purchased.
The percentage of revenue spent on drink ingredients.
Calculating the true cost of every ingredient in a dish or drink.
Free 14-day trial · No credit card required