Are you a restaurateur looking for a refresher course, or new to the scene and looking for training? This free live webinar by SBDC Restaurant Program Director Louise Dawson will offer more understanding of food cost and pricing.

Discussion topics 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

Review details and register for this event by clicking the blue button below:

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