Food Business Series Part 2: Menu Development & Inventory Management

Your food products or menu items are your revenue producers. Your business needs to make a profit on all items it sells. In this webinar, we will discuss the tools that you can use to control your costs and make a viable profit. We will review how to estimate the cost of your recipe, how to use that cost to strategize your product or menu mix, and associated prices.

Speaker(s): Chef Carolina Gomez, DCSBDC Food and Hospitality Business Counselor

Registrants will be provided access to the webinar login information the morning of the webinar by email. Special Accommodations: You may request accommodations due to a disability by contacting the DCSBDC. Advance notice of at least two weeks may be necessary for some accommodations including ASL interpreters.

Fee: No Cost