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As Purchased (AP) is the price you pay for an ingredient in its raw state. Edible Portion (EP) is the cost of the usable amount after prep loss, trimming, juicing, or cooking. The difference between AP and EP is the real cost gap most operators miss.
Every ingredient has an AP price on the invoice and an EP cost in the recipe. When you buy a flat of limes at $0.30 each and each lime yields 1oz of juice, your AP cost per lime is $0.30 but your EP cost per ounce of juice is $0.30 — because you get one ounce per lime. If your Daiquiri uses 1oz of lime juice and you costed it at $0.10 (assuming three portions per lime), your recipe cost is wrong by 300%.
The gap matters most for: citrus (40-60% juice yield), fresh herbs (30-40% usable leaf), batch preps made from raw ingredients, and spirits used in house-made infusions or fat washes.
Most operators cost recipes using AP pricing because it's easier — the number is on the invoice. EP costing requires knowing the yield percentage for every ingredient, which takes time to measure. The operators who do it accurately have pour cost numbers that are actually actionable.
methodus lets you assign yield percentages to each ingredient, automatically converting AP purchase prices to EP recipe costs — so your pour cost figures reflect what it actually costs to make each drink.
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