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Whether you are an existing Restauranteur looking for a refresher course, or a start-up for training, this seminar is for you. Join the SBDC Restaurant Program for an afternoon of understanding food costing 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, and Best practices for managing inventory.