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I called the restaurant's "hand-cut fries" math a scam, then the owner showed me the grease bill
The diner on Route 9 in Poughkeepsie claims 4 ounces of potato per order but my calculator kept saying a large fries should cost about $1.40 in spuds, so I told the owner it was a rip job. He walked me through the fryer oil, the waste after 2 hours, and a 14 percent yield loss from peel to finished basket, and the $4.50 price finally added up. So where's the line between a fair markup and a math fail, does anyone here work in food and know how they actually figure this?
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