<h2>How do I set yields and waste?</h2>
Costing used to ask you to work out "how many serves a purchased unit makes" in your head. It doesn't any more. Now you enter two facts you can check, and the maths is done for you:
<ul>
<li>Pack size — how much is in the pack your supplier sells, in the recipe's unit. A 1&nbsp;kg steak pack, in a recipe that measures grams, is 1000. (Usually filled in automatically from the product — see Purchase unit size and the AI suggest button.)</li>
<li>Yield % — how much of the pack is actually usable after trimming and waste. Lose about 10% of that steak to off-cuts? Yield is 90%.</li>
</ul>
The Usable figure (pack × yield — 900&nbsp;g in the example) is worked out for you, and each serve's cost follows from it: a 200&nbsp;g portion costs 200/900ths of the pack price. Edit an ingredient row in any recipe to set its yield; click Save when done.
Because the two numbers are facts about the product rather than mental arithmetic, mistakes are visible: if a pack size doesn't match what the product's own name implies (a "500Gm" bag recorded as 45&nbsp;g), you'll see a "Pack size looks wrong" warning with a one-click fix.

How to set yields and waste

How do I set yields and waste?