The Equivalents section in each ingredient entry is where you tell reciProfity how you use your ingredients so that the software can accurately calculate how much each dish costs you. There are 2 types of equivalents:
Yield Equivalents calculate the yield (amount left after trimming, cleaning, peeling, loss, etc...) and shrinkage (amount lost during trimming, cleaning, peeling, etc...) of each ingredient for a given preparation. This is important because the amount of food you buy IS NOT the amount of food you can serve. The difference adds up and costs you real money if not tracked properly.
Conversion Equivalents convert between incompatible units of measurement [link to UNITS OF MEASUREMENT] so your recipes can use an item by volume even if you purchase it by weight, or vice versa.
Some examples of yield/shrinkage calculations and why they're important:
You buy a 7.5 lb. whole beef tenderloin for $15/lb. This should give you ten 12 oz. steaks at $11.25 each, right? Nope. The Book of Yields and USDA data integrated into ReciProfity tells us that once you trim the visible fat, remove the chain, and get rid of the connective tissue and silverskin, you only have 4.4 lbs. of servable meat left. You're actually only getting about 6 steaks out of that tenderloin and each one is costing you $18.75. Your yield is about 59%, so your shrinkage is 41%.
The 10 lb. case of green beans that you received this morning isn't going to give you 10 lbs. of servable green beans, either. They have a yield of 88% (or shrinkage of 12%) after trimming and cleaning, so you'll end up with 8.8 lbs. of servable product.
Yields are also important for ingredients like herbs, which have several different preparations depending on how you use them in a given recipe. How many bunches of parsley do you use when your recipe calls for 3 oz. of picked parsley leaves? ReciProfity tells you that the leaves from one bunch of parsley weigh 1.8 oz and calculates that you'll need about one-and-a-half bunches, or 5 oz. of whole parsley. But what if you need chiffonaded or chopped parsley instead of whole leaves? That will have a different yield which ReciProfity calculates in the same way. It also tells you exactly how much that costs so you can price your menu item accurately.
This also works behind the bar. A standard 50 liter keg of beer will yield about 90 half-liter beers after accounting for foam, overflows, and emptying the lines. In high-volume operations with lots of spills, this number can be even lower.
To make your life easier, all this data is already integrated into ReciProfity from the famous Book of Yields and the USDA. You can use their data as is, change it to reflect the specifics of your operation, or enter completely new data.
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