Foundations For Food Business: Part 2 of 4

Event description

Strength in Numbers: Costs, Pricing, Menu Engineering and Your Financials 

Sometimes people avoid (or even fear) the math needed for food business planning. But revenue does not equal profit, and the fundamental tools are simpler (and more crucial) than you think! We’ll dig into the basics of recipe costing and pricing and learn how these impact your financial plan, from purchasing to projections. You’ll gain confidence, insights and real information for profitability and sustainability

Funded in part through a Cooperative Agreement with the U.S. Small Business Administration. All opinions, conclusions, and/or recommendations expressed herein are those of the author(s) and do not necessarily reflect the views of the SBA. Reasonable accommodations for persons with disabilities will be made if requested at least two weeks in advance. Contact Sarah Espinosa at 910-672-2683 or sespinos@uncfsu.edu.