SBC Webinar: The Penny Ballgame – Costs, Portions, & Profit in the Food Business
How can you know whether you’ll make money in food business? Do the math! In this 90-minute overview of food business math, we’ll break down a recipe or two, show how actual costs (and portions) determine price, how that all works into a menu, then into sales projections and ultimately your Profit-Loss Statement.
Don’t let fear of the unknown (or of math) keep you from success. Knowledge is power…and profit! From here, you’ll have the information you need to make smart decisions about menus and money.
Speaker(s): Dani Black, Bigger Tables Culinary and Service Consulting