- Joined May 27, 2011
Hi, I'm hoping to land a corporate chef position with a rest. group. i need to brush up on the business end. any online crash courses available? V
I think your math might be wrong, chefedb. Did you mean to say that a portion costs $0.11 per ounce? Looks like you just put the period in the wrong place. But you can't have something that started at $1.60 per pound inflate to over $180 a pound at the end. If you are indeed trying to help the OP you might make it more clear.a Pound (16 oz) cost $1.60 or 10 cents per ounce. Weigh the trim and waste (2 ounces) now you have a net weight of 14 ounces. !.60 divided by 14= 11.43 per ounce so a 5 ounce portion cost you 5 X 11.43 or 57.15 per portion. Times this by the % you want to work on. I suggest a light accounting class at night for you.