Category: Food costing

Over 50% of restaurants fail within their first five years, often due to poor financial management. Knowing how to find individual ingredient cost is a critical skill for managing a food business or a home budget, allowing for accurate pricing and profit tracking.

According to industry experts, chefs often fail to realize that the raw weight of an ingredient is different from its edible portion. This disparity leads to inaccurate costings, emphasizing why understanding what is the yield of a food is a fundamental concept in any kitchen, from professional restaurants to home kitchens.

A standard coffee shop pump dispenses approximately 1/4 fluid ounce (about 7.5-8 ml) of syrup, but the reality for thicker caramel sauce can vary significantly. The exact volume and density impact everything from the final taste of your drink to the total cost and calorie count of every single pump of caramel sauce you add.