I'm trying to nail down some serving cost, I can figure cost of goods and even have the final weight vs. cost to know my final cost of cooked and sellable meat cost. My question to you is how much slice, chopped, chopped with sauce, and ribs fit in a standard foil half and whole steam pan?
What I'm trying to do is get my final cost of goods in several sellable ways for catering? Then I can have an idea on true cost of goods going out the door.
Thanks in advance and if I haven't been clear enough just post your question and I will answer.
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