OperatingBudgetInventoryPointof SaleOpeningInventoryPricePointRecipeYieldClosingInventoryAverageSales PerCustomerAsPurchasedMethodForecastVariancesFoodProductionChartOverheadCostCrewScheduleStraightMarkupMethodFood CostPercentageMethodEdiblePortionMethodCostStandardizeRecipesContributionMarginMethodStandardPortionCostRecipeCostCardHistoricalDataVariableCostsOperatingBudgetInventoryPointof SaleOpeningInventoryPricePointRecipeYieldClosingInventoryAverageSales PerCustomerAsPurchasedMethodForecastVariancesFoodProductionChartOverheadCostCrewScheduleStraightMarkupMethodFood CostPercentageMethodEdiblePortionMethodCostStandardizeRecipesContributionMarginMethodStandardPortionCostRecipeCostCardHistoricalDataVariableCosts

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