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- Joined May 5, 2010
So, as you may know I'm a produce manager in a small rural grocery. With 46 years of cooking and being a Chef I can't help myself sometimes.
For instance, the other day I got in 25 Lbs. of Brussel Sprouts. I could immediately tell they were harvested from the bottom of the plant making them "mini" cabbages. They had a lot of leaves and stem still on them.
I decided to make a chart of how much waste I got when I cleaned them.
I tray my veggies, then wrap them in plastic, and weigh them. I cost most items 40% markup to cover the overhead, the tray, plastic, labor etc...
I went through the 25# in 3 days. I got 2 .5# of waste at $1.72 cost per pound. Retail is $2.89 a pound. Anyway, doing all the math, at the end, we made approximately $4.40 profit on that 25# box of product.
Markup in grocery stores is as small as a restaurants margins. Food for thought.
For instance, the other day I got in 25 Lbs. of Brussel Sprouts. I could immediately tell they were harvested from the bottom of the plant making them "mini" cabbages. They had a lot of leaves and stem still on them.
I decided to make a chart of how much waste I got when I cleaned them.
I tray my veggies, then wrap them in plastic, and weigh them. I cost most items 40% markup to cover the overhead, the tray, plastic, labor etc...
I went through the 25# in 3 days. I got 2 .5# of waste at $1.72 cost per pound. Retail is $2.89 a pound. Anyway, doing all the math, at the end, we made approximately $4.40 profit on that 25# box of product.
Markup in grocery stores is as small as a restaurants margins. Food for thought.