You already pay for the kitchen and the team when it's slow. Put in your own numbers and see what one pre-paid batch, a few times a week, could add to your year. It takes three minutes, and nothing is saved or sent unless you choose to.
The hours you're open but orders are slow, and who's on shift.
Pick a dish you already make well. Customers order and pay in advance, so you cook only what's sold.
Same dish, price and packaging in each row. Commission rates as reported for Cyprus in January 2025; your contract may differ.
WhatsApp opens with your answers already filled in; just press send. Prefer email? Copy your answers and send them to s.mehryar@globalff.com. WhatsApp: +357 97 760886
When you press either button, your answers are also saved with Sculpt so Sheri can follow up. They are never shared or sold. To have them deleted, email s.mehryar@globalff.com.
How it's worked out: (price − ingredients − packaging) × portions, minus any extra paid hours. Staff already on shift count as already paid. If your prices include VAT, the profit shown is higher than you'd actually keep. A month is 52 weeks ÷ 12. These are your own figures, not a forecast or a promise of orders.
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