Food cost is one of the main keys to long-term restaurant success because of its direct impact on profitability. Join us as we review how to calculate food costs for individual menu items as well as weekly restaurant performance. In this class, you will also learn how to apply food cost to setting your menu pricing, its impact on your restaurant’s inventory, ordering, and waste. Labor costs account for at least a third of your restaurant’s expenses. Managing labor efficiently will keep more money on your bottom line. The keys to your restaurant’s success will be a direct result of how well you can master these fundamentals.

Zoom link – https://us02web.zoom.us/j/83880745598

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