Raw versus prepped cost comparison

What this calculation means

Raw-versus-prepped comparison estimates the usable unit price of a raw option from its measured yield, then compares it with a prepared option’s usable price.

This comparison excludes preparation labor, equipment, quality differences, and supplier recommendations.

How to use this calculator

Enter the raw price, raw quantity, and measured yield. Enter the prepped price and usable quantity on that same comparison unit.

Formula and variables

Raw usable cost = Raw purchase cost ÷ (Raw quantity × Raw yield percentage ÷ 100); Prepped usable cost = Prepped purchase cost ÷ Prepped usable quantity

Raw purchase costUSD

Total raw purchase cost.

Raw quantitycommon unit

As-purchased quantity.

Raw yield percentage%

Usable proportion after preparation.

Prepped purchase costUSD

Total cost of the prepped form.

Prepped usable quantitycommon unit

Usable quantity in the same comparison unit.

The comparison uses the unrounded unit costs. Supporting dollar unit costs display to cents; displayed ties can conceal a smaller unrounded difference.

Understand your result

The result identifies the lower ingredient cost per usable unit and shows both costs.

Worked example

Raw form costs $30 for 20 lb at 70% yield; prepped form costs $40 for 16 lb usable.

1. Raw usable output is 20 lb × 0.70 = 14 lb.
2. Raw unit cost is $30 ÷ 14 = $2.142857…; prepped unit cost is $40 ÷ 16 = $2.50.
3. The raw form has the lower food cost per usable lb.

Example result: Raw has the lower usable cost

Frequently asked questions