Originally Posted by Bbq Bubba
Your numbers are not bad.
May i suggest losing the nachos and plate and just sell sammies with a side option?
Lower food cost, less waste and a faster flowing line.
We had to give a menu in advance, so it's too late to change that now. Since we have the 3 main products, is there any way to figure out how many of each item to prep for, or is it as simple as dividing total number by 3?