Divideyour foodcost by0.3227First in,first out350Inbetweenshifts67Used formultiplemenuitems252TopShelf90days6 lbs210EP ÷AP ×100Positionin thecompanyEdiblePortionthe percentageof times an itemsold comparedto all items onthe menuAsPurchasedreducewaste andincreaseprofits.52Lowpopularityand highprofitability Less than30%how muchmoneycustomerspaid for eachmenu itemSpoilageDivideyour foodcost by0.3227First in,first out350Inbetweenshifts67Used formultiplemenuitems252TopShelf90days6 lbs210EP ÷AP ×100Positionin thecompanyEdiblePortionthe percentageof times an itemsold comparedto all items onthe menuAsPurchasedreducewaste andincreaseprofits.52Lowpopularityand highprofitability Less than30%how muchmoneycustomerspaid for eachmenu itemSpoilage

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