how to calculate: The calculation changes significantly if zongzi takes seven days to spoil instead of 24 hours. The longer shelf life allows for more flexibility in inventory management and reduces the risk of waste due to spoilage. Here's how the calculation changes: Inventory Management: With a longer shelf life, you can prepare more zongzi dishes in advance without worrying about them spoiling. This means you can manage your inventory more efficiently, potentially reducing preparation time and labor costs. Waste Reduction: If zongzi spoils in 24 hours, any unsold dishes must be discarded, resulting in waste. However, if zongzi takes seven days to spoil, the risk of having to throw away unsold dishes is significantly reduced. This means less waste and more profit. Sales Strategy: With a longer shelf life, you can also consider bulk selling or offering discounts on larger orders, as you have a longer time to sell your inventory before it spoils. The same method of calculation can be applied, but the variables change. The cost of ingredients and preparation remains the same (INR 600), and the revenue from a single zongzi dish also remains the same (INR 1000). However, the time to prepare (2 days) and the time before spoiling (now 7 days) changes, which can affect the overall profitability and efficiency of your zongzi dish business