If I was looking to achieve the most profitable results, I would probably choose the prof/serv sort option
With the recent Price hike,
In the chart I noticed that the column "Net/Srv" remains the same. which most of them are 4.
The cost/serv goes up and the prof/serv goes down, but I think it still follows the flow of the chart, it's just 3 of the columns change: Sell, cost/serv & prof/serv
Hope that answered your questions
The Servings or Profit per hour isn't really a 'real' calculation for the actual amount served and how much u actually get back. It's more so a theoretical amount. A guess-timate to what might be served during the time its on the counter
I think there's a calculation somewhere in the forums that can tell you how many servings are actually being sold and how much, but then it also depends on the dish... I'll have to find it
They're actually two different numbers.
The Profit/hr is the (total* - cost) divided by how much time the recipe takes to cook.
The Servings/hr is the number of plates divided by how much time the recipe takes to cook.
The Profit sort option would be ideal if you just bake food for a certain amount of time with profit/hr being of secondary importance.
* Total would be the same as Net gain or sell amount in the chart.