FreshPrep Enterprise/Addis Ababa Central Prep Hub

Catalog & Yield Pricing Management

Currency: ETB

Configure raw wholesale sourcing rates, culinary knife cuts, peeling yield percentages, and test live pricing formulas.

How FreshPrep Yield-Aware Dynamic Costing Operates

Unlike standard groceries that sell gross produce with peel and rot, FreshPrep charges for exact kitchen-ready net weight. The engine computes the exact gross raw agricultural weight needed, charges for the raw loss, and layers prep labor fees.

Raw Kg: netKg ÷ (peelYield × (1 - cutLoss))

Price: (rawKg × basePrice) + (netKg × fees) + pkg

Simulation Inputs

Pick any ingredient and test how yield loss and labor fees affect the invoice.

Select Produce / Ingredient

Net Weight Desired (kg)10 kg net

Peeling / Skin Option

Precision Knife Cut Style

Packaging Fee (ETB)

Engine Calculated BreakdownEffective Yield: 86.2%

Raw Required

11.596 kg

Needed from farm/market

Trim & Scrap Waste

1.596 kg

(13.8% removed)

Total Selling Price

1,333.64 ETB

133.36 ETB / net kg

Itemized Cost & Labor Equation

1. Raw Produce Cost (11.596 kg raw @ 90 ETB/kg)1,043.64 ETB

2. Peeling & Cleaning Labor (10 kg net @ 8 ETB/kg)80 ETB

3. Precision Knife Cut Labor (10 kg net @ 16 ETB/kg)160 ETB

4. Packaging & Cold-Chain Sealing50 ETB

Total Invoiced to Restaurant1,333.64 ETB

Produce Cost vs Kitchen Labor Ratio78% Raw · 18% Labor

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