in case you don’t answer, here are a few i think it may be:

open a new project in vb (or, open this project file)
if there is no checkbox, you can add it using the toolbox
add a picturebox for the picture you want. you can assign it a picture or assign one later when it’s running. set the ‘visible’ to false
double-click on the checkbox control, and you should be brought to an auto-generated subprocedure for when the checkbox is changed.
is checkbox.checked, picturebox.visible=true (or, easier: picturebox.visible=checkbox.checked)

almost no idea what you mean by ‘total price, quantity, change and cash’…

for quantity, you could use a numericUpDown
then multiply price by numeric.value
change would be cash – numeric.value * price

Thanks

Oh, a LOT of factors

1) What are my competitors charging?

2) What are my costs? (material, labor, shrinkage, spoilage, etc.)

3) What are my desired profit margins?

4) Portion size?

5) What consists of a typical meal? (Can we make up for low profit here with higher profit on something else, like dessert, drinks, etc.?)

In general, restaurants mark up their food beyond material prices by at least 500% to account for labor and overhead. I think Chef Anthony Boudin (sp?) has some books that may reveal something on this subject.

& roasted red potato wedges (toss in sea salt/ rosemary/olive oil/ craushed garlic 1st) bake @ 350 until done

A salad with field greens, sprinkled w/ Gorganzola, with cranberries and a balamic vinagrette

Steak au Poivre

1 thick-cut well-marbled strip steak, about 1 pound total weight, and 1 1/2 inches thick
2 tablespoons mixed whole peppercorns s
salt
1 teaspoon vegetable oil
1 tablespoon butter

Pan sauce
2 tablespoons minced shallots
2 tablespoons cognac (or bourbon or red wine)
1/2 cup flavorful dark stock (beef broth simmered down)
1 tablespoon unsalted butter, at room temperature

1. Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.

2. Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

3. Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.

Making the pan sauce
1. Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.

2. When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress.

For any menu the biggest thing to remember is to know the ingredients for every item. You don’t want 20 entrees that each uses 4 to 5 different ingredients. You want a good deal of cross over for you ingredients. It’s easier, and cheaper in the long run, to order 50 pounds of carrots that are used in 5 entrees, most all of the lettuce mixes for salads, 3 apps, and a dessert than to order 2 pounds for 1 entree. Each ingredient takes up space, whether it’s in a cooler a freezer or in dry storage. You need to keep in mind not only what you customers will like and what they can afford, but how maximize your inventory. Inventory equals money sitting on a shelf.