NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|Mix vegetable juice, lemon juice, Worcestershire, pepper and hot pepper sauce.|
|Portion 8 oz. or 1 cup over ice in each glass. Garnish with celery stalks. Serving Suggestion: Add 3/4 cup vodka.|