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Wastage
Include wastage in your recipe costing
A whole fish can lose 55% to trim. Make sure that is reflected in your food cost.
Perfect for
Chefs prepping proteins
Chefs prepping produce
Anything with trim loss
Why chefs use it
Cost what you serve, not what you buy.
Wastage built into every ingredient
Your food cost reflects what you actually lose to trim, per ingredient.
More accurate than spreadsheet estimates
Replace rough guesses with real usable yield.
Adjustable to match real kitchen prep
Set a different wastage rate for each ingredient to match how you prep it.
See it in action
A whole fish, filleted. Here is what changes.
The trim
A whole fish loses 55% to trim
You add that trim rate to the ingredient once.
What changes
Food cost uses the real usable yield
Chef Notepad recalculates your food cost on the usable weight, not the raw purchase weight.
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