Whether you are an existing restaurateur looking for a refresher course, or a start-up looking for training, this webinar is for you.
Join restaurant veteran, Louise Dawson, for an afternoon of understanding food costs.
*How to analyze a profit and loss statement and understand industry benchmarks
*Understanding operational costs and how to establish and work from a budget
*How to calculate plate cost and price for profitability
*Best practices for managing inventory
Louise has over 30 years of experience in the restaurant industry, owning and operating two successful restaurants and a large catering company specializing in the movie industry. She began advising with the SBDC in 2005. Louise won a congressional award from Speaker of the House, Nancy Pelosi, for her work with small business.