Optimize Ingredient Usage: Cuts and Breakdowns
Learn how to optimize ingredient yield and reduce waste using the Cuts & Breakdowns tools in tSpoonLab.
By defining yields and usable parts, you can maximize profitability and maintain accurate food cost control across your kitchens.
This video walks you through how to create, edit, and calculate cuts and breakdowns efficiently.
What Is a Cut?
A Cut refers to dividing an ingredient into smaller pieces or specific shapes according to the recipe’s needs.
Cuts are essential for uniform cooking, precise plating, and consistent yield.
Common examples include:
Julienne: thin strips
Brunoise: small cubes
Slices or dices: for vegetables and fruits
What Is a Breakdown?
A Breakdown is the process of separating an ingredient — typically an animal product such as meat or fish — into its usable parts.
The goal is to make the most of each portion, assigning every part to a suitable preparation and reducing waste.
Example:
When breaking down a chicken, you may separate breasts, thighs, wings, and carcass, each serving a different recipe or purpose.
Step-by-Step: How to Add Cuts & Breakdowns
1. Select the Product
Access the Products Section:
Log in to your tSpoonLab account.
Go to the Offer tab.
Open the Products section.
Select the product you want to work on (e.g., Onion for a cut, or Chicken for a breakdown).
2. Add a Cut
Click the three dots next to the Cuts & Breakdowns section.
Select Edit Cut.
Assign a name (e.g., Julienne, Brunoise).
Save the entry — the system will now track this cut for the selected product.
3. Add a Breakdown
From the same section, select the product to break down (e.g., Chicken).
Click the three dots and choose Edit Breakdown.
Assign a name to each part (e.g., Breast, Thigh, Wing).
Save your entries to complete the setup.
4. Methods to Calculate Yields
tSpoonLab offers four calculation methods for Cuts and Breakdowns:
Method | Description |
Direct Input | Enter the percentage of each part directly. |
Average | Input gross and net weights; the system calculates an average yield. |
Last Entry | Uses the most recent weight entry to determine yield. |
Selected | Allows you to manually choose which weight entry to use. |
These methods help you calculate real yield percentages automatically and track efficiency over time.
5. Manage Waste
During the process, you can define which parts are discarded.
This enables tSpoonLab to calculate the true usable yield of each ingredient and improve stock accuracy.
Example:
If you trim 200 g from a 1 kg fish fillet, the system records a 20% loss and recalculates the cost accordingly.
6. Visual Integration (Images)
To enhance clarity and staff training, you can add visual references to each cut or breakdown:
Raw Image: product before processing.
Net Image: usable portion after cutting or trimming.
This turns tSpoonLab into a visual learning tool for kitchen teams, not just an operational platform.
7. Move Cuts to Breakdowns (and Vice Versa)
If necessary, you can reorganize your definitions by converting a cut into a breakdown or the other way around.
Click the three dots on the Cuts & Breakdowns panel.
Choose Move from Cuts to Breakdowns (or vice versa).
Confirm to reclassify the selected entries.
📢 Note:
You can update or modify your Cuts & Breakdowns anytime.
All yield data is recalculated automatically, ensuring your product costs and stock remain accurate across all cost centers.