Guidance on costing deep fried menu items?

Discussion in 'Professional Chefs' started by fernando urso, Jan 22, 2016.

  1. fernando urso

    fernando urso

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    can someone help me calculating the cost of chicken wings on a deep fryer??  
     
  2. chefbillyb

    chefbillyb

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    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..........
     
  3. cook1st

    cook1st

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    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...
     
  4. chefbillyb

    chefbillyb

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    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.
     
    Last edited: Jan 29, 2016