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сертификат за заштита на храната

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1. The lowest of sales that a restaurant must achieve in order to cover all costs. 2. The amount that is left would be considered the profit.

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What a menu item costs to prepare.

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Term applied to a substance that is irritating or offensive and that may have a harmful effect on life.

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Term applied to milk or milk products, whole, liquid, frozen, and powdered eggs that have been exposed to a process of pasteurization wherein every particle of the item is heated ...

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Restaurants; Misc restaurant

A very important customer, perhaps well known and deserving of extra special treatment. Food critics fall into this category. Generally accompanied by many Comps.

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