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Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › ~ Cooking at “The Lodge” › Re:~ Cooking at “The Lodge”

May 26, 2012 at 7:27 pm #2682500
CCinNJ
CCinNJ
Member

Making good decisions to build a pantry of dry goods is really important…to keep the costs down. Variety is the spice of life but commonality in goods keeps cost low. Running out to pick this or that up…can really add up in nickel and dimes… to dollars as you go.. That’s the spice factor.

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