Waste and yield
How do waste and yield affect recipe cost?
Waste is trim or cooking loss on one ingredient. In Foodmarj it sits on the line. Effective cost = line / (1 − waste/100). Missing or 0 waste leaves the line unchanged. Portion count is not waste.
Formula
Effective line cost = line cost / (1 − waste/100). The step is exact rational; rounding happens on the displayed line, the recipe total and the portion.
The range is 0–99.99. 100% is rejected. If waste is omitted or 0, the result matches the line without waste.
Representative example: cauliflower soup, 25% waste
- 4 portions. 800 g cauliflower at 48.00 TRY / kg. With no waste the cauliflower line is 38.40 TRY, the recipe is 52.60 TRY and the portion is 13.15 TRY.
- Write 25% waste on that cauliflower (leaves and core). Effective line = 38.40 TRY / 0.75 = 51.20 TRY.
- Recipe 65.40 TRY. Portion 16.35 TRY.
- If 25% of a 1 kg head is waste, 750 g remains usable. There is no industry waste percentage here. Use your own yield.
Common mistakes
- Tying waste to the portion count. Portions are output; waste is a line loss.
- Ignoring loss. The line stays low and portion cost looks optimistic.
- Copying someone else’s waste percentage. The rate belongs to your product and prep.
Questions
Are waste and yield the same number?
The engine wants one figure: the loss percent. If yield is 90%, write waste as 10% (100 − 90).
Can I enter 100% waste?
No. Values outside 0–99.99 are rejected.
Source: Foodmarj. Published 16 October 2026. Updated 16 October 2026.