FreshPoint FreshCuts • Operator Make-Cost Review

In-House Prep vs. Pre-Cut

Compare the true cost of in-house prep with ready-to-use pre-cut.

Data Source: 22426
Labour backRedirect prep time to service and higher-value kitchen work.
Better usable yieldCompare against trim, cores, peel and other raw prep loss.
Consistent qualityStandardized cuts support portions and presentation across shifts.
Fewer prep touchpointsControlled wash, sanitation and cold-chain processing.
1

Pick the item

Start with a benchmark, then adjust it to the operator’s actual kitchen.

Editable
Searches both vegetable and fruit items.
Benchmark assumptionsLoading…
Review / adjust yield & prep assumptions
lb
%
min
Recommended benchmark; edit to match the customer’s equipment and process.
$/lb
Water, sanitizer, equipment, maintenance, supervision, refrigeration, clean-up, etc.
2

Use the customer’s numbers

Raw case cost and labour rate are enough to calculate true in-house cost.

$
$/hr
$
lb
lb/wk
True in-house make-cost
$0.00 / usable lb
Delivered pre-cut
—
Usable raw$0.00/lb
Prep labour$0.00/lb
Raw trim / loss0.0 lb
Direct-cost break-even$0.00/lb
Enter the customer’s raw case cost.

The calculator will convert the raw case into a usable finished-pound cost and show the pre-cut break-even point.

3

Compare cost & operational fit

Use the operator’s own numbers to compare direct cost, kitchen capacity and convenience without assuming one approach is always best.

⏱️
Prep capacity

Enter weekly usage to estimate kitchen hours that could be redirected.

⚖️
Yield & waste

The selected benchmark shows the raw trim and yield loss built into in-house prep.

📏
Consistency

Standard cuts can support more consistent portions, appearance and execution across shifts.

🛡️
Process control

Pre-cut reduces kitchen prep touchpoints and moves washing/sanitation into a controlled processing environment.

Decision discussion

Start with the operator’s actual raw case price and labour rate. The calculator will build a balanced side-by-side comparison.

Assumptions & reference notes
  • Make-cost = usable raw cost + prep labour cost + hidden operating cost.
  • Yield and prep time are benchmarks, not guarantees. Adjust them to the operator’s actual cut size, equipment, batch size and process.
  • Hidden cost defaults to the manager-set value and is intentionally editable.
  • Operational benefits should be discussed alongside price; the calculator does not assign a dollar value to food safety or consistency.

Planning estimate only. Validate yield, labour, prep time and delivered pricing with the operator before making purchasing decisions.

Done

Install Make-Cost on your phone

This tool can be added to your Home Screen for quick customer visits.