Divideyour foodcost by0.3Lowpopularityand highprofitabilityAsPurchased90days22Positionin thecompany6 lbsthe percentageof times an itemsold comparedto all items onthe menu350EdiblePortion210Inbetweenshifts752Used formultiplemenuitems252TopShelfFirst in,first out67SpoilageEP ÷AP ×100 Less than30%reducewaste andincreaseprofits.how muchmoneycustomerspaid for eachmenu itemDivideyour foodcost by0.3Lowpopularityand highprofitabilityAsPurchased90days22Positionin thecompany6 lbsthe percentageof times an itemsold comparedto all items onthe menu350EdiblePortion210Inbetweenshifts752Used formultiplemenuitems252TopShelfFirst in,first out67SpoilageEP ÷AP ×100 Less than30%reducewaste andincreaseprofits.how muchmoneycustomerspaid for eachmenu item

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