In brief
The cheapest kilogram or carton may not provide the lowest cost per usable portion. Trimming, preparation loss, and pack configuration can change the comparison.
Comparing food supplier quotations by usable yield
The cheapest kilogram or carton may not provide the lowest cost per usable portion. Trimming, preparation loss, and pack configuration can change the comparison.
What to do
- Test representative products using the intended preparation method.
- Record usable output and the time needed to prepare it.
- Include delivery charges and the effect of minimum orders or short shelf life.
Normalise the assumptions before the price
Create a comparison using the same scope, quantity, service period, and delivery basis. Separate confirmed amounts from estimates and excluded items. Show tax treatment as quoted and ask the appropriate finance reviewer to resolve any uncertainty. Do not invent a cost for a missing item merely to complete the table; request clarification or label the exposure clearly.
Keep the original offers alongside the comparison so another reviewer can trace each figure. The final recommendation should explain material differences in scope and risk, not just show a lowest total. A revised quote should replace the relevant assumptions throughout the comparison.
Illustrative buying situation
Consider this hypothetical example.
A kitchen pays less per kilogram for a product that produces more trimming waste. Compare purchased quantity with usable output under the same preparation method. Include labour differences and delivery terms where they affect the decision. Use the trial’s actual results rather than assuming the same yield for both products. The calculation may support either option, but it should explain cost per usable output instead of treating purchased weight as the final measure of value.
Your next decision
Compare the cost of a consistent usable output rather than relying only on purchased weight.
Related buying guides
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