52TopShelf7AsPurchasedEP ÷AP ×100how muchmoneycustomerspaid for eachmenu item6 lbs90days22Divideyour foodcost by0.3252reducewaste andincreaseprofits.Inbetweenshifts Less than30%the percentageof times an itemsold comparedto all items onthe menu21067Positionin thecompany350EdiblePortionFirst in,first outLowpopularityand highprofitabilityUsed formultiplemenuitemsSpoilage52TopShelf7AsPurchasedEP ÷AP ×100how muchmoneycustomerspaid for eachmenu item6 lbs90days22Divideyour foodcost by0.3252reducewaste andincreaseprofits.Inbetweenshifts Less than30%the percentageof times an itemsold comparedto all items onthe menu21067Positionin thecompany350EdiblePortionFirst in,first outLowpopularityand highprofitabilityUsed formultiplemenuitemsSpoilage

Week 4 Bingo - 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. 52
  2. Top Shelf
  3. 7
  4. As Purchased
  5. EP ÷ AP × 100
  6. how much money customers paid for each menu item
  7. 6 lbs
  8. 90 days
  9. 22
  10. Divide your food cost by 0.3
  11. 252
  12. reduce waste and increase profits.
  13. In between shifts
  14. Less than 30%
  15. the percentage of times an item sold compared to all items on the menu
  16. 210
  17. 67
  18. Position in the company
  19. 350
  20. Edible Portion
  21. First in, first out
  22. Low popularity and high profitability
  23. Used for multiple menu items
  24. Spoilage