Food CostPercentageMethodForecastHistoricalDataVariancesPricePointOperatingBudgetInventoryStandardizeRecipesCrewScheduleOpeningInventoryRecipeCostCardOverheadCostVariableCostsStandardPortionCostPointof SaleAsPurchasedMethodStraightMarkupMethodEdiblePortionMethodContributionMarginMethodRecipeYieldFoodProductionChartCostAverageSales PerCustomerClosingInventoryFood CostPercentageMethodForecastHistoricalDataVariancesPricePointOperatingBudgetInventoryStandardizeRecipesCrewScheduleOpeningInventoryRecipeCostCardOverheadCostVariableCostsStandardPortionCostPointof SaleAsPurchasedMethodStraightMarkupMethodEdiblePortionMethodContributionMarginMethodRecipeYieldFoodProductionChartCostAverageSales PerCustomerClosingInventory

Chapter 3 - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Food Cost Percentage Method
  2. Forecast
  3. Historical Data
  4. Variances
  5. Price Point
  6. Operating Budget
  7. Inventory
  8. Standardize Recipes
  9. Crew Schedule
  10. Opening Inventory
  11. Recipe Cost Card
  12. Overhead Cost
  13. Variable Costs
  14. Standard Portion Cost
  15. Point of Sale
  16. As Purchased Method
  17. Straight Markup Method
  18. Edible Portion Method
  19. Contribution Margin Method
  20. Recipe Yield
  21. Food Production Chart
  22. Cost
  23. Average Sales Per Customer
  24. Closing Inventory