Price for Profit: Understanding Food Costing
Restaurants! Caterers! Food Trucks and Carts! This is an important and practical workshop for you. Do you really know how much that Caesar Salad costs you to make? Are you charging the right price for every item on your menu? Learn how to price your food by keeping track of all your ingredients and expenses. Guest teacher Louise Dawson is a SBDC Business Advisor and Hospitality Specialist from the Bay Area with 30 years’ experience starting, running, advising, and turning around restaurants and hospitality businesses. You will learn: Industry benchmarks for food cost Industry techniques for calculating plate cost How to price for profitability Best practices for managing inventory Weekly flashcards and how to establish a budget This workshop will be offered as a webinar. You can participate in person by joining us in a workshop room or by logging on to the Zoom webinar from your home or work computer. Note: this is a 2019 Grow Your Food Business Program. We are opening a few seats to non-program participants who would benefit from this workshop. Please sign up early since seats are limited.
- Phone: 445-9720
- Email: firstname.lastname@example.org
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