I was taught to do yield specs and to apply the waste of prep back into the cost thus elevating the price per unit to an actual price per usable unit. Come on John Maxwell, your technique makes sense. I know many chefs that count left over food items on their inventory.
Every property has their own system.
I was taught to do yield specs and to apply the waste of prep back into the cost thus elevating the price per unit to an actual price per usable unit. Come on John Maxwell, your technique makes sense. Every property has their own system.