or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Guidance on costing deep fried menu items?
New Posts  All Forums:Forum Nav:

Guidance on costing deep fried menu items?

post #1 of 4
Thread Starter 

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

post #2 of 4

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..........

post #3 of 4

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...

post #4 of 4
Quote:
Originally Posted by Cook1st View Post
 

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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Guidance on costing deep fried menu items?