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- Joined Jan 5, 2021
I am currently trying to price a new special for work and I’m having a brain misfunction on how to break down the costing of a whole guinea fowl, I’m going to use the breasts and legs, and the bones and wings for stock. To get the price of the legs and breast I have divided the whole cost by 4.....to work out the wastage I took 5% of the starting price and a further 15% for the bones which I have added to the price of my sauce.
is this the best way to do it or does anyone else have a better method?
is this the best way to do it or does anyone else have a better method?