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posted by Beth

Epicure Market prepares fresh gourmet entrees each day. On Wednesday, 80 baked chicken dinners were made at a cost of $3.50 each. A 10% spoilage rate is anticipated. At what price should the dinners be sold to achieve a 60% markup based on selling price

  1. Steve

    80 entrees cost $280
    You only get to sell 72, due to spoilage.

    You want your costs to be only 40% of the selling price.

    280 = .4s
    s = 700
    So, to sell 72 entrees for $700, you need to charge $9.72 each.

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