Average salesper customerand number ofcustomersReady-to-eatfood, seafood,whole cuts ofmeat, andground meatPepperoniSlow-cookedsauce withcomplexflavorVitaminsSixWide variancein seasonality,availability,and degree offreshnessCollagenBycatchMarketingB &CEach itemis pricedseparatelyEggyolksLifestyleThe finisheddish will bemoreconsistentFumetTotal foodcost /TotalsalesCompostingSkim, whole,condensed,half & half,heavy cream45degreesDiabetesmellitusUnderstand abusiness'scurrent stateandopportunitiesFrenchbreadFatAverage salesper customerand number ofcustomersReady-to-eatfood, seafood,whole cuts ofmeat, andground meatPepperoniSlow-cookedsauce withcomplexflavorVitaminsSixWide variancein seasonality,availability,and degree offreshnessCollagenBycatchMarketingB &CEach itemis pricedseparatelyEggyolksLifestyleThe finisheddish will bemoreconsistentFumetTotal foodcost /TotalsalesCompostingSkim, whole,condensed,half & half,heavy cream45degreesDiabetesmellitusUnderstand abusiness'scurrent stateandopportunitiesFrenchbreadFat

PS 2 #2 - 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. Average sales per customer and number of customers
  2. Ready-to-eat food, seafood, whole cuts of meat, and ground meat
  3. Pepperoni
  4. Slow-cooked sauce with complex flavor
  5. Vitamins
  6. Six
  7. Wide variance in seasonality, availability, and degree of freshness
  8. Collagen
  9. Bycatch
  10. Marketing
  11. B & C
  12. Each item is priced separately
  13. Egg yolks
  14. Lifestyle
  15. The finished dish will be more consistent
  16. Fumet
  17. Total food cost / Total sales
  18. Composting
  19. Skim, whole, condensed, half & half, heavy cream
  20. 45 degrees
  21. Diabetes mellitus
  22. Understand a business's current state and opportunities
  23. French bread
  24. Fat