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Navigating a Food Business - Part 3

Dec
12
2022
Mon 9:00 AM to 11:00 AM
Topic: Business Basics

Just like a good road trip, success in food business entrepreneurship requires focus on the destination, good navigation, and having the right resources. What will you need to reach “legal, safe, and profitable”? Join us for this series to do some great reality-based planning. Part 3 - Dig into the numbers you need to know for profitability a. Your chart of accounts: money in, money out b. The importance of cash flow c. Costing (inventory, recipe management and food math) d. pricing: can you break even, make a profit at this?

Speaker(s): Dani Black, Bigger Table Consulting

Wilkes Community College is an ADA compliant institution. WCC does not discriminate based on a disability in the admissions process or in access to its programs, services, and/or activities for qualified individuals who meet eligibility requirements. WCC will provide reasonable accommodations for individuals with documented disabilities. If you need accommodations please contact the Director of Disability, Inclusion, & Diversity, Renee Macemore, at 336-838-6560 or rmmacemore052@wilkescc.edu or the Director of the Small Business Center, Laurie Brintle-Jarvis at 336-838-6166 or lsbrintle336@wilkescc.edu at least a week in advance prior to starting a program, service, and/or activity.


Fee: No Cost

Phone: 336-838-6166

Location

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