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I need some help getting my numbers down

post #1 of 9
Thread Starter 

Hey everybody! Hopefully this is the right section ,if not im terribly sorry and feel free to remove it. I'll keep this short and sweet as best as i can.

So anyways somebody in the kitchen I work for got some product for a family event and asked me to calculate how much it would cost him for each piece of product.

 

So anyways this is basically what he took and I just want to know what the right formula is because i've tried different ways and got different numbers.

 

Employee took:

7oz spicy pecans

14 oz of  a vinaigrette

10.5 oz cabbage

 

Now the order form I'm following says:

one kg of spicy pecans is $23.92

$4.01/litre

$0.43/lb

 

So could anybody help me out? Sorry again if this is the wrong section. I know the first thing is to convert the two numbers into the same measurements so all into oz's or all into kgs, etc...

 

Thanks in advance!

post #2 of 9
I'll bite

I'm assuming the 4.01/l is for the vinaigrette and the 0.41/lb is for the cabbage

2.204 lbs per kg
$10.85 per pound
$0.62 per oz
$4.34 worth the pecans

1L is 0.264 gal
128oz is 1 gal
33.79oz is 0.264 gal
$0.12 per oz
$1.68 of vinaigrette

16oz per lb
$0.28 of cabbage
post #3 of 9
Thread Starter 

Thank you and no your assumption was correct.

Mind giving me the math forumla so i can study and get it down? thanks


Edited by josh1110 - 7/21/13 at 7:09pm
post #4 of 9

This sounds suspiciously like a homework assignment laser.gifbut we'll assume it isn't lol.gif

 

You're approach is fundamentally correct, get everything into the same unit system.

  1. Select the system, US or Metric
  2. Convert amounts and prices to a single system.

 

A. 7 oz pecans X ??g/oz =  nn grams of pecans; $23.92/1Kg X nn grams of pecans = $aa/serving of pecans

 

B. 14 floz X ??mL/floz = bb mL vinaigrette; $4.01/L X bb mL = $cc/serving of vinaigrette

 

and so forth.

 

Don't forget to convert Kg to grams, L to mL, etc.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 9
Thread Starter 
Quote:
Originally Posted by PeteMcCracken View Post

This sounds suspiciously like a homework assignment laser.gifbut we'll assume it isn't lol.gif

 

You're approach is fundamentally correct, get everything into the same unit system.

  1. Select the system, US or Metric
  2. Convert amounts and prices to a single system.

 

A. 7 oz pecans X ??g/oz =  nn grams of pecans; $23.92/1Kg X nn grams of pecans = $aa/serving of pecans

 

B. 14 floz X ??mL/floz = bb mL vinaigrette; $4.01/L X bb mL = $cc/serving of vinaigrette

 

and so forth.

 

Don't forget to convert Kg to grams, L to mL, etc.


Thanks that explains it a little better and no its not a homework assignment...just trying to figure out this, food cost and labour.

 

Am I getting something wrong cause i'm getting a diferent price for the pecans?

 

My math I did was:

7 oz X 28.3495(how many g fit into an oz)  = 198.4465grams

23.92/1000 x 198.4465grams = 4.74684028


Edited by josh1110 - 7/22/13 at 8:09pm
post #6 of 9

Possibly:

  • $23.92/1Kg = $0.02392/g
  • 7 ounces X 28.3495231 g/oz = 198.45 g
  • 198.45 g X $0.02392/g = $4.75

 

Looking at it another way:

  • $23.92/1Kg X 1Kg/2.2 lbs = $10.873/lb
  • $10.873/lb X 1 lb/16 oz = $0.6795/oz
  • $0.6795/oz X 7 oz = $4.76
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #7 of 9
I did all of mine on my phone, so chances are I mistyped a number or didn't round the right decimal place or something in my rush
post #8 of 9

Do your own homework, that's how you learn.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 9
Thread Starter 
Quote:
Originally Posted by chefedb View Post

Do your own homework, that's how you learn.


This is not homework. This is for my job.

 

Why am I asking here instead of a person in managment? because I was off and needed it done by the morning.

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