[Sca-cooks] listing of ingredients...

[Terry Decker]

One of the best reasons to have the menu and ingredients posated at the gate 
is to improve feast sales.  Making the decision to take feast when you are 
shelling out for the site fee is easier than trying to chase down the cook 
or visit the kitchen to check the menu, then returning to the cashier to 
make an additional purchase.

Bear

> The general trend in our part of Meridies, at least whehn I was kicking
> around a few years ago . . . and those I worked with still do it . . . is 
> to
> prepare an ingredients list at least posted in the feast hall, and
> preferable online when time and resources permit.
>
<clipped>
>
> pacem et bonum,
> niccolo difrancesco