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Costing

post #1 of 2
9/10/07 at 12:36pm
Thread Starter 
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?
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post #2 of 2
9/10/07 at 2:43pm
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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