RFI: I would like to submit a request for substitution for Thornton's brand PPUs in lieu of Krispy Kreme.Not a fan of that drawing. It doesn't call for enough coverage on the bread surface. It's like calling for paint to stop within 6" of the walls edges. That's a Value Engineered sammich.
Back when I had my own business, We used to stick a "Perforated Pastry Units" section in our Project Specifications, mainly to see who's actually reading them when they bid the jobs, but it basically was a section that outlined the Contractor being required to provide doughnuts at all the job site meetings.
Here's a version of it I found online.
https://www.mpurdy.com/Pastry Spec Section 01 3599.pdf
Who in the heck took the time to write that spec. I am going to print that out for my estimating dept. We can provide that to vendors or reps that call on us for Breakfast and Learns. Awesome. Having read my share of specs that gave me a 😃. Thanks for sharing.