How recipe cost is calculated
For each ingredient: price per unit = what you pay ÷ how much you get. Cost in the recipe = price per unit × amount used ÷ yield. Add the lines and divide by servings.
Why yield matters
If you buy 10 lb of chicken and only 7.5 lb ends up on plates after trimming and cooking, every served ounce costs a third more than the invoice price suggests. Measure yield yourself a few times and use the average.