Quick fact I lean on: a 6–7 oz raw chicken breast nets about 4.5–5 oz cooked, which is why so many banquet menus land on “6 oz chicken” — the pricing and inventory math behaves at that yield. For 200 covers, that puts me at roughly 85 lbs raw with a 3–5% overage to finish near 1,000 cooked ounces without panic raiding the freezer. What other oddly specific yield rules help your menu planning?