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
Essential cookies run methodus.bar. With permission we also use analytics & advertising cookies. Change anytime in the privacy policy.