The Cost of Raw Food

[Guest guest]

I would love to hear people's costs per portion on their recipes.

 

I fix raw food professionally, and I know for me the costs are a major

factor. Customers want great raw food but object strenuously over the cost

even when the mark up is lower than the local steakhouse. I make fabulous

meals that are half the price of a local steak dinner and local clients who

love the food still complain about the price.(hard to compete against that

subsidized beef.)

 

I don't know if there are many people on this list for whom cost is no

object. But is a real issue for working class families.

 

There are many delicious raw recipes. I know that I need to start culling

those recipes based on cost versus quality and enjoyment.

 

If you post a raw recipe, plus include YOUR total cost for ingredients,

which then can be broken down into cost per portion. You know what you spent

for your ingredients. Just add it all up and add it to your recipe.

 

Does anyone have any fabulous recipes that have a low cost per portion

factor that are still amazing enough for a catered event?