Ostroff, Fair and Company
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How much money would a chef need to serve 50 people for three months?


How much money would a chef need to serve 50 people for three months?

There are so many variable here. What will you be serving? What is the food cost? What is the labor cost? Are they being served everyday? Is it a set menu, rotating menu, or sparatic? I could help you out of you gave some additonal info
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