Put all quantities in the same unit.
If you buy by weight, divide the pack price by its net weight to obtain the cost per kilogram. Then multiply by the product weight allocated to one portion, expressed in kilograms. Use data from the specific product and your kitchen trial.
If you buy by unit, divide the pack price by the number of units and multiply by the units used in one portion. For a fraction of lavash, record the part used and what happens to the rest: do not assume it will be used unless you have an actual use for it.
A fictional example to explain the calculation.
Suppose, purely as an exercise, a pack of 20 units costs €12. The unit cost is 12 ÷ 20 = €0.60. If a preparation uses two units, that part of the portion costs €1.20. If the other ingredients add €0.80, the ingredient cost is €2.00 per portion.
These quantities and prices are invented to demonstrate the calculation. They do not describe any El Lavash product, pack or price. Nor do they include labour, energy, transport or other costs.
Add the missing parts.
Use one line for each component and a consistent method:
- Main product: weight or units actually used.
- Filling, sauce, garnish and presentation components.
- Losses observed in your trials, without applying an invented percentage.
- Serving packaging where applicable.
- Transport and other purchasing costs, allocated using an explicit method.
Do not confuse ingredient cost with profitability.
The calculation above helps compare recipes and purchasing formats. To decide a selling price, you also need to consider labour, business expenses and applicable taxes. Use the same tax basis when comparing proposals, and seek your adviser’s help where appropriate.
If you do not know actual usage or loss, mark it as pending and measure it. Presenting an incomplete calculation as exact may lead you to choose the wrong format.
What to request for a calculation using real data.
Ask for the specific product, net contents or units per pack, price and terms. Then test your portion. For lavash, khinkali or pelmeni, a useful comparison combines the producer’s information with your preparation and serving method.