There are 3 things to consider-
1 Quality- there is a big difference in perceived value between a chili made from organic grass fed beef and heirloom tomatos and a batch created from 60/40 beef and canned tomatos.
2 Customers- look around at the prices that other people selling chili in your area have adopted and go from there.
2 The total yield of that batch of chili- you want to keep the cost of making the chili (including the ingredients, money to pay the chef, and packaging) less than 33% of the price you sell it for. Make sure you bring in at least $171. Chili is a high margin item, though. It can pad items with less of a profit margin.
Sell them for at least 6 bucks, and add an extra $2 for sour cream, cheese, chives, green onions, and paprika sprinkled on top.
2 full servings or 2.96 total servings
Calculating the per-pint cost of the chili, at $57 per batch, will depend on the number of pints in the batch.Divide $57 by that number of pints and you have your per-pint cost.Your $57 should include everything involved in producing the batch, from fuel costs (shopping) to power for cooking, cost of jars and labels, and your time in making the chili from the time you write your shopping list to the time you put the jars on the shelf. If it doesn't include all this, increase the cost until it properly reflects your expenses.Then add what you consider a fair profit on top of your per-pint cost. Be sure to compare this will all competing products on sale locally, checking their labels for comparison of ingredients. This will also give you a marketing edge, if you're able to point out your chili has better ingredients.Look at the labels to see what catches the eye and makes you want to taste it, and check out the biggest-selling brand (that'll be the one at eye-level on the store shelves) for labeling tricks, such as descriptions of the product.Don't skimp on calculating what it's cost you to make the chili. Small and home-based businesses routinely go broke because the operators fail to include all their expenses in the final costing.Wishful thinking is fine, for Disney movies; it won't keep you earning money if you try it when it comes to selling your product.You might have to practically give the chili away to begin with, while you establish a customer base, but at least know whatyou're giving away.Don't forget to check out owners of local restaurants who might be interested in using your product. Here's where you might need to give out a few samples.
Chili Small Chili Calories: 210 Total Fat (g): 6.0 Carbohydrates (g): 21 Protein (g): 17 Large Chili Calories: 310 Total Fat (g): 9.0 Carbohydrates (g): 31 Protein (g): 26
The Total energy + the charge left
If it's 600 calories for a total of 8 servings, it would be 450 calories for 6 servings.But if it was 600 calories for one serving, then 6 servings would be 3,600 calories for the whole thing.
Batch costing 1. It is a refinement of job costing. 2. Here the unit of measurement is batch comprising of lots of similar units. 3. Separate cost sheet are maintained for each batch of products by assigning a unique batch number. 4. Cost per unit in a batch =Total cost of batch/No of units in the batch. 5. Applications :-Pharmaceuticals , drug industry, readymade garments ,manufacture of electronic parts of TV etc.
Okay, one hot dog is about half a cup of chili. So you'll need about 1000 cups.
The total electric charge is always zero.
Rs. 1,40,000/- for the 2011 batch......
50 million
The total charge would be +17 + (-10) = +7.
A half gallon has 64 fluid ounces total, so to divide it into 4-ounce servings, you would divide 64/4. So there are 16 servings