01 / HOW TO USE IT
From inputs to a usable kitchen figure
- 01
Enter a batch quantity, portion size, and optional loss percentage.
- 02
Add a target portion count if you also want a required-batch figure.
- 03
Calculate and use one consistent unit for batch and portion quantities.
02 / WHEN IT HELPS
Useful for everyday production planning
- Checking how many plated portions a batch will produce
- Allowing for transfer or service loss
- Working backwards from covers to production quantity
03 / THE WORKING MODEL
Assumptions and limitations
Assumptions
- Batch quantity and portion size use the same unit.
- Loss is applied to the batch before portions are counted.
- Full portions are rounded down; remainder is reported separately.
Check before using
- Actual portioning variation can change the count.
- The loss percentage is a planning allowance, not a measured yield.
- The calculator does not assess safe holding or equipment capacity.
04 / QUICK ANSWERS
Frequently asked questions
Why are full portions rounded down?
A partial serving is not counted as a complete portion. Any unused quantity is shown as remainder.
How is loss handled?
The entered percentage is removed from the batch quantity before dividing by portion size.
What unit should I use?
Any consistent unit works—grams, kilograms, millilitres, or ounces—as long as batch and portion use the same one.