Understanding Food Cost
Whether you are an existing restaurateur looking for a refresher course, or a start-up for training, this seminar is for you. Join SBDC Restaurant Program Director Louise Dawson for an afternoon of understanding food cost 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
~Best practices for managing inventory
The information provided in this webinar and any supplementary materials provided to registrants are intended for educational and informational purposes only and does not constitute professional financial or legal advice. No registrant should act or fail to act on the basis of any material contained in this webinar without obtaining proper financial, legal or other professional advice specific to their situation. The Northern CaliforniaSmall Business Development Center, and its host, the HSU Sponsored Programs Foundation, specifically disclaims any liability, loss or risk, personal or otherwise, which is incurred as a consequence, directly or indirectly, of the use and application of any of the information presented in this webinar. By registering for this webinar you acknowledge and agree that you have read, understood, accept and agree to the above disclaimer and that under no circumstances shall the Northern California Small Business Development Center or it’s host, the HSU Sponsored Programs Foundation, be held liable for any claims, losses, or damages of any kind or nature arising out of or in any way related to the information provided in this webinar and/or the registrant’s use of or reliance on said information.