Improve Profitability - Food Costing Essentials
If you are in the food business and want to improve your profitability, you absolutely must understand how to manage your variable costs. Knowing how to manage these – specifically your product and labor costs – can be the key to success in the food business. As you prepare to ramp up for the busy season, this is the perfect time to make sure that your products, menus, portioning, and pricing strategies are dialed in and focused on profitability. When costs are skyrocketing, you simply can't afford to get this wrong.
Join the Clatsop SBDC for this free On-Demand workshop led by our expert specialty restaurant small business advisor Eric Stromquist, as he covers:
- Food costing essentials
- Measurement: how to accurately calculate your true costs
- Financials: critical ratios all food business owners should know
- Implementing controls
- Pricing for profitability
Clatsop Community College SBDC workshops are not eligible for continuing education credits and we will not be able to issue any certificates of completion or provide similar statements or documentation.
Speaker(s): Eric Stromquist, SBDC Advisor Eric spent over 40 years around the Portland restaurant scene, starting as a server with McCormick & Schmick’s while completing his BS degree at PSU, then becoming director of their retail products division. He co-founded Hot Lips Pizza in 1985, also working as a consultant and instructor at Portland’s SBDC. He joined Western Culinary Institute in 1996 as an instructor, eventually becoming VP of Academic Affairs before co-founding Oregon Culinary Institute in 2006, where he served as President until 2015.
Fee: No Cost