Setting the Table for Food Business Series: Penny Ballgame

Penny Ballgame Costs, Prices, Profits in Food Business

Smart, talented people who are great at food often start businesses without the “food math” needed for realistic assessment and forecasts.

With fundamentals of how food becomes revenue, and revenue becomes profit in a restaurant, food truck, bakery or catering business, this class provides basic skills and tools to make smart decisions and base creative ventures on a solid base.

Topics covered:

Financial literacy

Revenue, expenses, profits

Inventory, breakdown

Yields, portions, servings

Menu costing and pricing

Basics of menu engineering

Aspirational vs. operational revenue and expenses