Handling Ingredient Waste (Usable Percentage)

Some ingredients you use may contain a portion that is not usable (or would be considered ingredient waste). In the case of vegetables, this might be peels. In the case of meat, it might be bones. Whatever the ingredient is - you can factor in the amount of waste by specifying what we call usable percentage in Recipe Cost Calculator.

Set a Usable Percentage

On the edit ingredient page, in the section with Allergens, Ingredient List, Notes, etc. you can find a field for Usable Percentage.

All you need to do to factor in the waste amount is to specify what the usable percentage of your ingredient is in this field, and we'll do the rest!

Usable Percentage - Video Help