Guidance on costing deep fried menu items?

2,522
802
Joined Feb 8, 2009
It depends if you go by weigh or each. You need to see what your portion is. Is a portion  8 wings to an order or one pound of wings to an order. ..........Welcome to Cheftalk..........
 
121
16
Joined Jan 19, 2016
We portion ours by the piece--3 drums/3 flats for 8 bucks. No idea how that price came about, but the old chef had it at that price. 8-10 wings-- 40# case roughly 78-92 bucks. Last time I counted 212 which seems odd because doesnt the 8-10 mean that its 8-10 wings per pound? and 8-10 times 40 should equal 320-400 wings... I feel like my math is off somewhere...
 
2,522
802
Joined Feb 8, 2009
 
We portion ours by the piece--3 drums/3 flats for 8 bucks. No idea how that price came about, but the old chef had it at that price. 8-10 wings-- 40# case roughly 78-92 bucks. Last time I counted 212 which seems odd because doesnt the 8-10 mean that its 8-10 wings per pound? and 8-10 times 40 should equal 320-400 wings... I feel like my math is off somewhere...
Your right 8-10 s/b per lb. The 212 would be 5.3 per lb, thats a big difference when figuring food cost. I would always cost my product on the higher cost of the wings. That way when things go up you'll be fine with your food cost. I would talk with your Food Service Company rep about this product. They could ask the company whats going on with the count. If your costing out a "TRUE" amount like 8-10 and it always comes out at 8-10 then take the costing at 9 pcs per lb.........Let me know how you make out.........P>S> make sure the 212 count isn't on a small 20 lb case.
 
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