Menu price and food cost % for a dish from head chef Cristopher's verified costing rules. Send ingredient lines (qty, pack price, pack size, yield %) or a plate cost, and the menu price; get plate cost with a 3% waste and garnish allowance, food cost % ex GST, ON TARGET, WATCH or OVER TARGET against a 30% target, and the menu price that hits target, rounded up to the next 50 cents, with workings. Target, allowance and tax adjustable. Only a 200 answer is charged; refusals are free.

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