Include wastage in your recipe costing
A whole fish can lose 55% to trim, make sure that's reflected in your food cost
Example
You fillet a whole fish and lose 55% to trim. Add that trim rate once, and Chef Notepad recalculates your food cost based on the real usable yield, not the raw purchase weight.
Learn more
Add a wastage or trim percentage to any ingredient, and Chef Notepad calculates your food cost based on real usable yield, not the raw weight you paid for.
Key benefits:
Wastage built into food cost calculations per ingredient
More accurate costing than manual spreadsheet estimates
Adjustable per ingredient to match real kitchen prep
Perfect for: chefs prepping proteins, produce, or anything with trim loss
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