"The concept is indeed a sound one. It was the 'pounds' that got me thinking of something like the cost difference between a pound of truffle oil vs a pound of Idaho spuds so weight might not be the best thing to measure by. Actually there is great deal of value/profit to be gained in the restaurant business by not only eliminating waste but also by re-purposing products. Using last night's left over mash potatoes as a base for today's soup or spinach potato cake special, for instance." - Jesse Newhart