{"type":"video","version":"1.0","html":"<iframe src=\"https://www.loom.com/embed/3c80b2ddeb544081a02cc9f7bfc8850e\" frameborder=\"0\" width=\"1920\" height=\"1440\" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>","height":1440,"width":1920,"provider_name":"Loom","provider_url":"https://www.loom.com","thumbnail_height":1440,"thumbnail_width":1920,"thumbnail_url":"https://cdn.loom.com/sessions/thumbnails/3c80b2ddeb544081a02cc9f7bfc8850e-d0e7d165af289513.gif","duration":300.34,"title":"Understanding Yields and Cost Management in Recipes","description":"In this video, I discuss how to account for yield in recipes, particularly focusing on products like produce, fish, and meat that may have shrinkage or waste. For example, when using fresh tomatoes, I demonstrated how to adjust the yield from 100% to 90%, which increased the cost from $1.62 to $1.80 per cup. Similarly, with beef pismo, after accounting for trimming and cooking, the yield dropped to 80%, raising the cost from $16.34 to $20.42 per pound. I encourage you to create prepared items for these ingredients to consistently factor in yield when developing menu items. Please take this approach into consideration when you are creating your recipes."}