As-purchased (AP) weight is the gross weight received from the supplier, including packaging, trim, and any inedible components. It is the starting point for plate costing calculations. Costing formulas use AP weight to compute cost per pound, then apply yield percentage to determine the edible portion (EP) cost. MenuMargin's invoice scanning captures AP weight and unit price directly from supplier invoices, reducing data entry errors that commonly arise when operators rely on memory or approximate costs.
← Glossary
As-Purchased Weight
The total weight of an ingredient at the time of purchase, before any trimming, cooking, or prep processing.
Related terms
- Yield Percentage — The ratio of edible portion weight to as-purchased weight, expressed as a percentage. Critical for accurate plate costing.
- Edible Portion — The weight or quantity of a food item that is actually available for service after all prep and cooking loss.
- Plate Cost — The total ingredient cost for a single prepared menu item, calculated from the cost per ingredient portion.