Yield Testing
Yield Testing is a method used in restaurants and food service to figure out how much usable food is produced from raw ingredients after cooking or preparation. For example, it helps determine how many servings can be made from a batch of ingredients, or how much food is left after trimming and cooking. This is important for controlling costs, setting menu prices, and managing food waste. Restaurant managers and chefs use yield testing to make better decisions about purchasing, portion control, and recipe planning.
Examples in Resumes
Conducted Yield Testing on new menu items to optimize food costs and portion sizes
Implemented Yield Test procedures that reduced food waste by 25%
Trained kitchen staff on Yield Testing methods for consistent portion control
Typical job title: "Kitchen Managers"
Also try searching for:
Where to Find Kitchen Managers
Professional Associations
Online Resources
Example Interview Questions
Senior Level Questions
Q: How would you implement a yield testing program in a multi-unit restaurant operation?
Expected Answer: Should discuss creating standardized procedures, training staff across locations, tracking results, analyzing data for menu pricing, and implementing improvements based on findings.
Q: How do you use yield testing results to improve profitability?
Expected Answer: Should explain how to adjust purchasing quantities, modify recipes, train staff on proper preparation methods, and adjust menu prices based on actual food costs.
Mid Level Questions
Q: What steps do you take to conduct a yield test on a new menu item?
Expected Answer: Should describe weighing ingredients before and after preparation, calculating usable portions, documenting waste, and determining the final cost per serving.
Q: How do you train staff to maintain consistent yields in food preparation?
Expected Answer: Should discuss creating clear preparation guidelines, demonstrating proper techniques, monitoring portion sizes, and regular staff training.
Junior Level Questions
Q: Why is yield testing important in a restaurant?
Expected Answer: Should explain basic concepts of food cost control, portion consistency, and how yield testing helps determine menu prices and prevent waste.
Q: What information do you record during a yield test?
Expected Answer: Should mention recording raw ingredient weights, final product weights, waste amounts, and calculating the percentage of usable product.
Experience Level Indicators
Junior (0-2 years)
- Basic food cost calculations
- Understanding of kitchen measurements
- Knowledge of basic food preparation
- Ability to follow yield testing procedures
Mid (2-5 years)
- Implementation of yield testing programs
- Staff training on portion control
- Menu costing and pricing
- Waste reduction strategies
Senior (5+ years)
- Advanced food cost management
- Development of testing procedures
- Multi-unit yield standardization
- Financial analysis and reporting
Red Flags to Watch For
- No understanding of basic math and percentages
- Lack of experience with food preparation
- Poor attention to detail in measurements
- No knowledge of food cost control principles
Related Terms
Need more hiring wisdom? Check these out...
Navigating Compliance: Structuring On-the-Job Training in Regulated Industries
Unlocking the Competitive Edge: Benchmarking Your Talent Acquisition Metrics
Refining Job Descriptions to Expand Applicant Pools: Casting a Wider Talent Net
