Edible portion (EP) is the net usable quantity after trimming, cooking shrink, and portioning. For example, an 8-oz raw steak that shrinks to 5.5 oz after grilling has an edible portion of 5.5 oz. Plate cost calculations require EP quantities, not AP quantities, to be accurate. MenuMargin AI calculates EP automatically by applying category-specific yield factors (e.g., beef 70%, salmon 75%, onions 89%) from industry-standard yield tables, or from operator-supplied prep records when available.
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Edible Portion
The weight or quantity of a food item that is actually available for service after all prep and cooking loss.
Related terms
- Yield Percentage — The ratio of edible portion weight to as-purchased weight, expressed as a percentage. Critical for accurate plate costing.
- As-Purchased Weight — The total weight of an ingredient at the time of purchase, before any trimming, cooking, or prep processing.
- Recipe Costing — The process of calculating the per-portion cost of a recipe by accounting for every ingredient and yield.