I do contract work for a living, which could include writing a program such as this. However, I don’t do people’s homework for them. That just robs them of an education.
You have my full permission to implement this project any way you please.
You create a database of the bulk ingredients, such a case of canned peas, an hour of chef labour, a kilowatt of electricty and their current prices. You track how many grams, ccs, cups, seconds of blender time etc., minutes of stovetop time, each bulk item represents so its price can be converted to recipe costs.
You can then calculate the precise cost today of each menu item. When the cost of a case of canned peas or electcity changes, you change that entry and recompute the costs of all the menu items, apply the markup and print new menus.
This information also helps you create new menu items that don’t cost much to make. It automatically rewards customers for buying items in season.
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