Average weights and food yield testing: A case study
DOI:
https://doi.org/10.57883/thij27(1)2026.47934Keywords:
Food waste, Yield test, Edible portion, Gross weight, Net weightAbstract
Yield testing is often neglected in food and beverage establishments, leading to inaccuracies in recipe costing and, consequently, incorrect menu pricing decisions. When yield tests are not considered, the profitability of food and beverage businesses may be compromised. This study examines the yield characteristics of 32 fruits, 28 vegetables, 4 mushrooms, and 41 meat products. The analysis was based on average gross weights (kg), average net yields (%), and waste percentages (%). The findings provide food and beverage managers with standardised waste rates that can be incorporated into recipe costing and menu pricing processes. Data were collected in a restaurant located in southern Portugal through the measurement of gross and net weights after the removal of the non-edible portions of each food item. The results revealed average waste rates of 32% for fruits, 26% for vegetables, 10% for mushrooms, and 18% for meat products. While some waste percentages were consistent with values reported in food composition tables, others showed notable differences. This study may be of interest to both researchers and hospitality practitioners. For researchers, it provides standardised food waste rates that can serve as industry benchmarks. For food and beverage professionals, it offers a deeper understanding of food costs and yield losses, supporting more accurate menu pricing decisions and improved profitability management.
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Copyright (c) 2026 Daniela Silvestre, Paulo Silvestre
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is published under the Creative Commons Attribution 4.0 International License.
