On average on any given day, 80% of the chicken used in the soup consists of the leftover cooked chicken from the prior day. The remaining 20% consists of fresh chicken cooked for the soup then added. The building which houses the restaurant consists of two floors with the restaurant and storeroom on the first level and an office and office storage area on the second level. It has 2,000 square feet for the upper-level office and 100 for the storage area; the square footage for the lower level is 1,800 sq. ft. for the restaurant and 700 sq.ft. for the storeroom. There are 3 workers: Gina, who takes a salary of $5,000 per month and two worker paid $20/hour. Gina orders the groceries and takes inventory. The two hourly employees serve the customers, pack the soup, prep the ingredients for the soup, cook the chicken, and clean up. Gina makes the soup and oversees the restaurant & is also the cashier. The hourly workers work 40 hour weeks. Gina sells the 8oz cup of soup for $3.99 and the 12 oz for $5.49. On average Gina sells 5,500 cups of soup a month: 3,000 of the 8 oz and 2,500 of the 12 oz. Gina has the capacity to make 6,000 cups of soup a month-in the same ratio as noted here (3,000:2,500). REQUIREMENTS: What is the full product cost for 8 oz cup and an 12 oz cup MATERIALS 6 gallons of filtered water 3 pounds of chicken, breasts, thigh ground COST $1.00 per five gallon jug .69 per pound for thighs,.99 for breasts, the ratio of breasts to thighs is 2:1, 2 pounds of breast meat to 1 pound of thigh meat .39 per pound .79 per bunch, average 8 stalks per bunch $1.00 for a 36 bag of noodles $2.00 per pound .15 each 0.50 1 pound of carrots 5 stalks of celery, chopped 3 cups of dried egg noodles 1 ounce of seasoning Salt and pepper Condiments (misc. seasonings) PACKAGING 8 oz containers with lid Spoon & napkins 12 oz container with lid LABOR Time to grind chicken Time to chop celery .75 for both average .25 per order (whether take out or eat-in) .90 for both 15 minutes for 5 pounds 15 minutes for whole bunch Time to chop carrot 10 minutes per pound 20 minutes total Time to cook the chicken average 5 minutes Packaging time Time to assemble ingredients & put in soup 15 minutes per batch (5 gallons) Time to reorder groceries 1 hour per week 2 hours per week Time to count inventory & determine need Counter staff (serving in customers) Cleaning work To-go time Time to complete acctg & tax requirements OVERHEAD 15 minutes per customer 2.5 hours a day 10 minutes per order 3-5 hours per week Utilities Rent on building $800 per month $3,200 per month $700 per month $1000 per month Depreciation of Kitchen equipment Depreciation of Office equipment On average on any given day, 80% of the chicken used in the soup consists of the leftover cooked chicken from the prior day. The remaining 20% consists of fresh chicken cooked for the soup then added. The building which houses the restaurant consists of two floors with the restaurant and storeroom on the first level and an office and office storage area on the second level. It has 2,000 square feet for the upper-level office and 100 for the storage area; the square footage for the lower level is 1,800 sq. ft. for the restaurant and 700 sq.ft. for the storeroom. There are 3 workers: Gina, who takes a salary of $5,000 per month and two worker paid $20/hour. Gina orders the groceries and takes inventory. The two hourly employees serve the customers, pack the soup, prep the ingredients for the soup, cook the chicken, and clean up. Gina makes the soup and oversees the restaurant & is also the cashier. The hourly workers work 40 hour weeks. Gina sells the 8oz cup of soup for $3.99 and the 12 oz for $5.49. On average Gina sells 5,500 cups of soup a month: 3,000 of the 8 oz and 2,500 of the 12 oz. Gina has the capacity to make 6,000 cups of soup a month-in the same ratio as noted here (3,000:2,500). REQUIREMENTS: What is the full product cost for 8 oz cup and an 12 oz cup MATERIALS 6 gallons of filtered water 3 pounds of chicken, breasts, thigh ground COST $1.00 per five gallon jug .69 per pound for thighs,.99 for breasts, the ratio of breasts to thighs is 2:1, 2 pounds of breast meat to 1 pound of thigh meat .39 per pound .79 per bunch, average 8 stalks per bunch $1.00 for a 36 bag of noodles $2.00 per pound .15 each 0.50 1 pound of carrots 5 stalks of celery, chopped 3 cups of dried egg noodles 1 ounce of seasoning Salt and pepper Condiments (misc. seasonings) PACKAGING 8 oz containers with lid Spoon & napkins 12 oz container with lid LABOR Time to grind chicken Time to chop celery .75 for both average .25 per order (whether take out or eat-in) .90 for both 15 minutes for 5 pounds 15 minutes for whole bunch Time to chop carrot 10 minutes per pound 20 minutes total Time to cook the chicken average 5 minutes Packaging time Time to assemble ingredients & put in soup 15 minutes per batch (5 gallons) Time to reorder groceries 1 hour per week 2 hours per week Time to count inventory & determine need Counter staff (serving in customers) Cleaning work To-go time Time to complete acctg & tax requirements OVERHEAD 15 minutes per customer 2.5 hours a day 10 minutes per order 3-5 hours per week Utilities Rent on building $800 per month $3,200 per month $700 per month $1000 per month Depreciation of Kitchen equipment Depreciation of Office equipment