How much to buy: e.g. how much brisket for 120 people at 180 g cooked each. Send ingredient, portions and portion size (g, kg, lb, oz); get the weight to buy (best/mid/worst, rounded up) from head chef Cristopher's verified trim and cook-loss ranges. Add price per kg/lb and menu price ex GST/VAT for total cost, cost per portion and that ingredient's food cost %, with workings. Refused, never guessed: allergen, curing and preserving terms. Only a 200 answer is charged; refusals and 404s are free.

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