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#1
09-10-2007, 12:36 PM
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 Costing Hello All I have run a 6" cake as a standard item. Restaurant has requested quote as 10". Can I just add 65% to the cost or calculate from scratch? Last edited by dmbjax : 09-10-2007 at 12:41 PM.      |
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#2
09-10-2007, 02:43 PM
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| You need to know your costings. So do it from scratch. While you're at it do it for all possible other sizes.
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