Smart, talented people who are great at food often start businesses without the “food math” needed for realistic assessment and forecasts.

With fundamentals of how food becomes revenue, and revenue becomes profit in a restaurant, food truck, bakery or catering business, this class provides basic skills and tools to make smart decisions and base creative ventures on a solid foundation.

*it’s great to take this class on its own, but it’s NEEDED before taking Part 2 “Strength In Numbers”.

Presented by Brunswick Community College’s Small Business Center