or Connect
New Posts  All Forums:

Posts by puckval

Thank you all for your responses.  I should have been more clear.  This is a salad bar that has two types of greens and then toppings that they can add as they want.  The whole plate is weighed at the end.  The toppings include everything from your standard peas and carrots to antibiotic free- free range chicken strips.  Since I have such a wide variance of cost/lb. I like the idea of averaging everything but how would I account for the chicken (most expensive...
Hello all,   Helping out a friend of mine doing some cafeteria work.  Being my whole life has been in restaurants or resorts I have never had to price a salad by the ounce.  We have a price that was set by the previous staff that he has just been using but what would be the proper way to figure out the cost?  Figure out what your most expensive item is and adjust from that?   TIA
New Posts  All Forums: