Posted by Gerard on February 14, 1998 at 11:35:06 :
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: : : While in culinary college I recall a formula for pricing items such as herbs and spices based on the total cost of the recipe. Could anyone give me any input as to how to accurately calculate these charges? Until now I have been laboriously pricing these individually. Thank you in advance.
: : I just ballpark it and don't worry about it, unless it's something pricy like saffron or fresh herbs. I always build in a small cushion for misc. ingredients that I forgot to include when I costed out the job anyway.
: : Karen
: Standard is 5% - 8% of the cost of the main items of the dish
5-8% !, what are you using?
That sounds way out of line.
Gerard (the cheapskate.)