Food Cost
Across
- 4. The supplier costs
- 6. Break time
- 12. The ideal
- 14. Configure your equipment
- 15. Unaccounted for
- 16. Wasted before cooking
- 17. Record
- 18. The food holding guide
Down
- 1. Harvest your ingredients
- 2. Martin brower attending
- 3. what you end with
- 4. The in between
- 5. Placed in red bins
- 7. Engage with food supplier
- 8. what you start with
- 9. Stock traveling
- 10. Organisation
- 11. The management system
- 13. Remove all the bad stuff