http://prochef360blog.com/basic-recipe-costing-part-2/ Where all culinary-minded people share info about recipes, styles and techniques Sun, 26 Feb 2012 13:28:13 +0000 hourly 1 http://wordpress.org/?v=3.1.3 http://prochef360blog.com/basic-recipe-costing-part-2/comment-page-1/#comment-1832 Basic Recipe Costing - Part 1 Tue, 21 Jul 2009 04:59:16 +0000 http://prochef360blog.com/?p=4305#comment-1832 [...] You may simply remove six #10 cans from a case and place the cans in a rack. The purchase unit is case and the storage unit is a #10 can. Focus on the storage unit and the divisor (6 in our example). Breaking down every item you purchase into logical storage units is one of the most important steps in creating a professional recipe costing model. [...] [...] You may simply remove six #10 cans from a case and place the cans in a rack. The purchase unit is case and the storage unit is a #10 can. Focus on the storage unit and the divisor (6 in our example). Breaking down every item you purchase into logical storage units is one of the most important steps in creating a professional recipe costing model. [...]

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