Sometimes smart, talented people who are very good at food and hospitality might plan or start food businesses (think: food trucks, caterers, bakers, restaurants) without the “food math” and systems needed to get profitable. If you build without a knowledge of costing, pricing and menu engineering, the gaps show up not overnight, but over time.
As a chef, entrepreneur and teacher, I’ve learned the importance of this stuff the hard way. I’ve also learned how to streamline the work so you can focus on what you love doing.
Invest in yourself and your business, and let me save you some grief, time and money. Join our supportive, interactive, small-group, online class for a chance to master this math, and get some tools and systems to make your food business profitable and sustainable.
Session 1
online class, 2 hours:
basic food math and food business math: principles of food costing and pricing, income and expenses
hand-on practice with simple, effective, customizable online tools
homework assignments tailored to your business needs
Session 2
online class, 2 hours:
review what we’ve learned so far
add menu engineering (to hone your sales and revenue projections and plan for profit)
learn how the numbers show up in financial plans (for business planning or assessing your income statements)
homework assignments tailored to your business needs
Session 3
individual online session, 1 hour
private session to review your homework, your menu and pricing as needed, and customize your digital worksheets
Email daniblack@biggertables.com with your questions.