Start with a benchmark, then use your kitchen numbers.
Benchmark
Select an item.
Calculation assumptions
% usable after trim
minutes per raw case
$/usable lb — cleanup, water, equipment, etc.
2
Your kitchen cost
What do you pay to prep it today?
Benchmark default — change to your actual case.
Change to match your kitchen.
Optional — helps translate the comparison into weekly dollars and prep time.
3
Pre-cut price
Enter the delivered case price you want to compare.
total net lb per case
Kitchen comparison
Enter your raw case price to begin.
Estimated in-house cost
—
per usable lb
Pre-cut delivered cost
—
per lb
See what the prep really costs.
The estimate includes usable yield, prep labour and other prep costs.
—weekly direct-cost difference
—prep hours represented / week
View calculation details
Usable product from raw case—Raw cost / usable lb—Prep labour / usable lb—Other prep cost / usable lb—Estimated in-house cost—Pre-cut direct-cost break-even—
Other factors a kitchen may consider
Prep capacityPredictable yieldConsistent cutsPeak-volume support
Planning estimate only. Actual yield and prep time vary by kitchen, equipment, cut size and process. Use the operator’s own numbers whenever available.