The Penny Ballgame: Costs, Portions, & Profits in the Food Business
How can you know whether you'll make money in food business? Do the math! In this 90-minute overview of food business math, we’ll break down a recipe or two, show how actual costs (and portions) determine price, how that all works into a menu, then into sales projections and ultimately your Profit-Loss Statement.
Don't let fear of the unknown (or of math) keep you from success. Knowledge is power (and profit)! From here, you'll have the information you need to make smart decisions about menus and money.
Register for this webinar by clicking HERE!
Speaker(s): Dani Black, Bigger Tables Culinary and Service Consulting Dani is a food business advisor, teacher, and chef who also works in advocacy and support for citizens transitioning from incarceration. She is on a mission to make food business planning and math make sense so people use them for success.
Fee: No Cost