Don’t forget about napkins, brand, size, ply, # given for each product served, how many on a "to go", how many times to inventory daily, whose allowed to distribute. letting a simple thing like napkins get out of hand[so to speak]could come back to wipe you out [;)]
depends on the room you have. our place is tiny, so we have a kids 16oz and a regular 20oz(one lid for both). look at the pricing scale. which size cup will profit the most? not necessarily the jumbo. we charge 1.25 for the 20 but couldnt charge more than 1.49 for the 32, so the 32 was out. for shakes, we were charging 225 for the 22 oz, 6 yrs ago, at steak n shake. hand dipped versus machine made, are more valuable, and more tasty.
Have you decided what brand of milk you are going to use? Whole, 2%. Skim?[:p]
What size in ounces do you sell for your small, medium, and large shakes, floats, flurries, drinks, and sundaes? Also I was thinking of just having 2 sizes big and bigger – I hate seeing small anything – I think this would cut down on the number of cups and containers I would have to carry. Any reccommendations on paper, plastic, foam cups and containers. Any help would be great.
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