In this in person or virtual session, we will go deep into managing food costs to increase net profit. We will share industry benchmarks and show you how to calculate plate costs from start to finish so you can decide if a dish is actually profitable. Plus, we will discuss strategies for inventory management and waste reduction. You will walk away with the skills to analyze your own menu based on design best practices. This course is designed for key decision makers in a food business including owners, chefs, and kitchen managers.
