Class 2 of 4:
Penny Ballgame:
Costs, Prices, Profits In Food Business
Smart, talented people who are great at food often start without the “food math” for realistic forecasts. Knowing how food becomes revenue + revenue becomes profit in a restaurant, food truck, bakery or catering business helps make smart decisions + base creative ventures in reality.
Topics include:
❖ financial literacy
❖ revenue, expenses, profits
❖ inventory breakdown
❖ yields, portions, servings
❖ menu costing + pricing
❖ menu engineering
Please note Zoom sessions are meeting-style, cameras-on workshops, they are NOT webinars, but interactive, engaged sessions.
Class 1: Navigating Food Entrepreneurship
Preparing For Safe, Legal, Profitable Food Business
Class 2: Penny Ballgame
Costs, Prices, Profits In Food Business
Class 3: Strength in Numbers
How Food Shows Up In Financial Forecasting
Class 4: Rules + Regs For Foodservice
Prepare For Inspectors + Inspections With Confidence