video1.0<iframe src="https://www.loom.com/embed/3c80b2ddeb544081a02cc9f7bfc8850e" frameborder="0" width="1920" height="1440" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>14401920Loomhttps://www.loom.com14401920https://cdn.loom.com/sessions/thumbnails/3c80b2ddeb544081a02cc9f7bfc8850e-d0e7d165af289513.gif300.34In 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.