1 Food • Posted by Makky83 2 hrs ago Restaurant owners, let us talk about recipe costing. Do you know exactly how much it costs you to prepare each meal on your menu? Or do you set your selling prices based on what competitors charge? Knowing your actual food cost is the first step towards profitable pricing.
1 Food • Posted by Makky83 2 days ago Has anyone in Nigeria observed the following: 1. Why unripe plantain peels stop darkening our palms? 2. Why room temperature water used to wash cut Ugu(fluted pumpkin) stopped turning green? 3. Why the shell of boiled eggs now remove almost all the egg white while peeling? Please I need answers.