Answer:
The answer is 118.
Step-by-step explanation:
First we need to subtract the meal cost from average unit cost for each meal:
A restaurant profits 1.25$ for each meal. If we divide fixed cost to profit for each meal:
The restaurant have to sell 118 meals at least each day for the owner to break even
8x -3 = 2(x-1/2)
⇒ 8x -3= 2x -2*(1/2)
⇒ 8x -3 = 2x -1
⇒ 8x -2x= -1+ 3
⇒ 6x = 2
⇒ x= 2/6
⇒ x= 1/3
The final answer is x= 1/3~
Answer:
P=2.25x-----------1
M=2.25y----------2
Step-by-step explanation:
Step one:
given data
we are told that the cost of pears= $2.25 each
and cost of mango= $2.25 each
Step two:
the chef bought x pears and y mangoes
let the total cost of pears be P
and for mango be M
P=2.25x-----------1
M=2.25y----------2
Complete question :
Chef Charming and his mother sell cheese steak sandwiches at their food truck. They use fresh onions, and cook them slowly to caramelize them before putting them on their sandwiches.
Charming found a pre-cooked onion that was $8.3 per pound AP$, with 100% Yield. He wants to save money but isn't sure if that is a better deal than cooking the fresh onions himself.
He currently pays an AP$ of $1.87 per pound for fresh onions, but his yield is 50% after peeling and cooking the onions. What is the EP$ for the fresh onions, after caramelizing?
Answer:
$3.74
Step-by-step explanation:
Cost of fresh onions = $1.87 per pound
Percentage yield = 100% after caramelizing
Therefore EP$ for the fresh onions after caramelizing will be :
(1 + percentage yield) * cost of fresh onions
(1 + 100%) * $1.87
(1 + 1) * $1.87
2 * $1.87
= $3.74
