Whether you are an existing restaurateur looking for a refresher course, or a start-up for training, this seminar is for you. Join SBDC Restaurant Program Director Louise Dawson for an afternoon of understanding food cost and pricing.
Topics to be discussed include:
~Understanding profit and loss statements
~Industry benchmarks for food cost
~How to work from a budget
~Weekly flashcards to keep on track
~Industry techniques for calculating plate cost
~How to price for profitability
~Best practices for managing inventory