How do you calculate order yield?

Divide saleable units released by the units ordered or planned, then multiply by 100. With 1,180 saleable units against 1,250 planned you get 1,180 / 1,250 x 100 = 94.4%.

What is a good order yield for a roastery or dry-goods line?

Mature retail-bag and tea lines run 97-99.5%. The example's 94.4% is 1.6 points under a 96% target, which signals recoverable loss — usually underweight rejects or seam failures on the bagger rather than green-coffee shrink.

What is the difference between order yield and process yield?

Order yield is measured against the order or plan quantity (a fill-rate view). Process yield is measured against what physically entered a single step. You can hit 98% process yield at each station and still miss order yield if you simply started too few units.

Why is my order yield below 100% even with no visible scrap?

Moisture loss on roast, fines and dust removed in destoning or sifting, tare and giveaway on fill weights, and retained samples all consume units that never reach saleable count. These are real losses even when nothing hits the reject bin.

How many units should I start to hit an order?

Divide the ordered quantity by your historical yield as a decimal. To ship 1,250 at a proven 94.4% yield, start about 1,250 / 0.944 = 1,324 units of input so the shortfall does not leave the order short.

How do I close a 1.6-point gap to target?

Attack the largest loss bucket first. On bagged goods that is almost always fill-weight rejects and seam leaks — tightening checkweigher limits and seal-integrity checks typically recovers a point or more before you touch green-side shrink.

Coffee, Tea, Roasting & Dry Goods Processing calculator

Order Yield Calculator

Order Yield measures how many saleable units you actually released against what the order or production plan called for, expressed as a percentage. Roastery and dry-goods production planners use it to see whether a run met its commitment after rejects, underweight bags, blow-by on the bagger, and QA holds are stripped out. It is the number that decides whether a customer order ships complete or short, so it sits at the heart of fill-rate and on-time-in-full reporting. A yield well below 100% on a repeat SKU usually points to a bagger giveaway, screen-loss, or moisture-loss problem worth a kaizen.

What this calculator does

Calculate order yield from saleable units shipped or released, ordered or planned units, and target order yield.
checking whether a production order produced enough saleable units
It computes saleable units released divided by ordered or planned units, times 100, plus the gap in points to your target yield.

Formula used

Order Yield = saleable units released ÷ ordered or planned units × 100
Gap to target = target order yield - order yield

Inputs explained

Saleable units released to the order:
Units ordered or planned for the run:
Target order yield:

How to use the result

Use it at end-of-run reconciliation, when sizing a batch so you start enough green or raw input to clear the order, and in weekly fill-rate reviews.
It is a count ratio only — it says nothing about why units were lost, so pair it with a defect-Pareto or weight-giveaway check to act on the gap.

Common questions

How do you calculate order yield? Divide saleable units released by the units ordered or planned, then multiply by 100. With 1,180 saleable units against 1,250 planned you get 1,180 / 1,250 x 100 = 94.4%.
What is a good order yield for a roastery or dry-goods line? Mature retail-bag and tea lines run 97-99.5%. The example's 94.4% is 1.6 points under a 96% target, which signals recoverable loss — usually underweight rejects or seam failures on the bagger rather than green-coffee shrink.
What is the difference between order yield and process yield? Order yield is measured against the order or plan quantity (a fill-rate view). Process yield is measured against what physically entered a single step. You can hit 98% process yield at each station and still miss order yield if you simply started too few units.
Why is my order yield below 100% even with no visible scrap? Moisture loss on roast, fines and dust removed in destoning or sifting, tare and giveaway on fill weights, and retained samples all consume units that never reach saleable count. These are real losses even when nothing hits the reject bin.
How many units should I start to hit an order? Divide the ordered quantity by your historical yield as a decimal. To ship 1,250 at a proven 94.4% yield, start about 1,250 / 0.944 = 1,324 units of input so the shortfall does not leave the order short.

Last reviewed 2026-05-12.