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Re: Flats or packers in a restaurant?

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Posted by jazzy on July 19, 2012 at 10:15:29:

In Reply to: Re: Flats or packers in a restaurant? posted by Steve in Denver on July 19, 2012 at 08:04:23:

Thanx Steve. I just ran some #'s based on your results. I know it may be boring to some but based on what you say this is what I got...

Our sandwiches are weighed on a digital butcher scale and our sandwiches weigh 6.4 ounces each (.4 on the scale) So...

1)For every 10lb. packer, after cooked will yield 10 sandwiches at a 60% loss.
2)Each sandwich made with a packer costs $2.50 for the meat.
3)For every 6lb. flat our sandwiches cost $1.30 each.
4)For each 6lb. flat, after cooked will yield 10.95 sandwiches at a 27% loss.

It amazes me that you can get more sandwiches AND cheaper sandwiches from a flat than you can from a packer but it's true! It's all about the yield. Not to mention the savings on labor due to no trimming and faster cooking time.


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