The Food Cost Formula: Understanding Food Costs and Menu Pricing

Whether you are an existing restaurateur looking for a refresher course, or a start-up business looking for training, this seminar is for you. Join advisor Shawn Walker-Smith of the NorCal SBDC Restaurant Program for an afternoon of understanding food costs and menu pricing.

Topics to be discussed include:

– Understanding food business metrics– What to look for in a P&L statement– Industry benchmarks for food costing– Best practices for managing inventory– The ins and outs of recipe costing– Cost control– How to price for profitability

This seminar is designed to provide you with the knowledge and tools you need to effectively manage your food costs and set your menu prices for profitability.