Whether you are an existing restaurateur looking for a refresher course, or a start-up for training, this seminar is for you. Join SBDC Restaurant Program for an afternoon of understanding food cost and pricing. Topics to be discussed include: 1. Understanding profit and loss statements, 2. Industry benchmarks for food cost, 3. How to work from a budget, 4. Weekly flashcards to keep on track, 5. Industry techniques for calculating plate cost, 6. How to price for profitability, 7. Best practices for managing inventory.

409 3rd St., SW Washington, DC 20416

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