/ck/ - Food & Cooking

>>17314436
been a while since i did the math
5 gallon bag in boxes are about $80 from our distributor. (don't believe higher prices online--those are resellers with shipping costs inflated because these fuckers weigh about 30 pounds and cost about their full value to ship)
640 ounces are in 5 gallons
water is mixed with syrup 5:1 in the machine. this can be adjusted, usually syrup is lowered rather than raised.
we sell 22 ounce cups at $2.15 tax incl., so 22/6=3.66¯
640/3.66 is 174 refills per BIB
yields $375.96, for a $295.96 profit, and the actual cost of your drink to the restaurant is about 46 cents. this excludes other COGs like cups straws and lids because i don't recall the prices on those right now. the market is wacky for plastic at the moment.

protip 1: ask for no ice, nobody cleans their ice machines anywhere. no exceptions. if the ice machine is built in to a soda fountain, don't buy a drink. this is the case for most coke freestyle machines. they have hoshizakis installed on top. those things are mold havens. if a task involves expending effort AND getting up on a ladder, nobody is doing that shit and you know it, don't fool yourself.
protip 2: if the machine is self-serve don't buy a drink, go to the machine first, twist the black nozzle clockwise and pull it off. just do it and don't be a bitch about it, no it's not "against the rules" nobody who works there gives a fuck that you're doing this. there's a white or transparent cap under it as well, that's the diffuser/internal mixer. pull down on it and pull it out and take a look at it. if it's blackened anywhere that's mold. don't buy a drink. the earliest mold growth starts inside the series of holes around the top. your water and syrup is dispensed through those holes. mold growth does not happen quickly on these parts. it takes 3-7 days depending on the environment. that's a long amount of time of not cleaning the soda machine. it's supposed to be a daily task in every restaurant.