How do I compare the usable cost of an alternative ingredient after its different yield and purchase price?
Compares cost and yield only. Recipe suitability and ingredient disclosures require kitchen review.
Open Menu substitution bridgeTry the worked example
These are the example inputs from Menu substitution bridge. Replace them in the tool to run your own case.
| Original raw price (€/kg) | Original usable yield (%) | Alternative raw price (€/kg) | Alternative yield (%) | Required usable mass (kg) |
|---|---|---|---|---|
| 7.2 | 82 | 6.4 | 70 | 12 |
Example result
Alternative cost difference · €4.35
Who uses this?
Restaurant buyer. The free online tool runs the calculation in your browser. To edit the files and use the tools offline in one business, see the €49 offline edition.
Where the idea came from
An independent restaurant can handle repeat orders through a direct customer handoff. This independent application adapts that idea to compare the usable cost of an alternative ingredient after its different yield and purchase price.
Original video