In essence, yield simply means revenue made. Within the hotel industry, yield management is a pricing strategy to sell the right room to the right customer at the right time and price.
In culinary terms, yield tells you how much of a finished or processed product you will have. Yield applies to both recipes and products. For instance: a soup recipe may yield 10 liters, and 1 kilogram of potatoes may yield 800 grams after peeling them. Yield management for restaurants is about keeping the yield of food items in mind when purchasing raw materials. It’s an integral part of food cost control.