Understanding Food Cost

Understanding Food Cost

Monday, April 15, 2019 2:00pm to 4:00pm

Whether you are an existing restaurateur looking for a refresher course, or a start-up looking for training, this seminar is for you. Join Regional SBDC Restaurant Specialist, Louise Dawson, for an afternoon of Understanding Food Cost.

Topics to be discussed include:

  • How to understand a profit and loss statement and what it means for your restaurant
  • Industry benchmarks for food cost
  • How to work from a budget
  • Weekly flashcard technique
  • Industry techniques for calculating plate cost
  • How to price for profitability
  • Best practices for managing inventory

Louise Dawson is a restaurant consultant and advisor who brings over 30 years of experience in the restaurant industry to her seminars.  She specializes in restaurant operations for restaurants of all sizes, both nationally and internationally.  She has worked with over 500 restaurants, helping them improve their business operations and bottom line.

Attendees are encouraged to bring a copy of their own Profit and Loss statement that they can analyze (it won’t be shared) and be sure to bring a calculator or phone for a numbers crunching session!

Jossiel Cruseta
Small Business Administration (SBA)
455 Market Street 6th Floor
San Francisco

Apply Now

It all starts here. Complete the application and submit your request. A member of the SBDC will follow up with you and help you achieve your small business goals -- at no cost to you.
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Funded in part through a cooperative agreement with the U.S. Small Business Administration. All opinions, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the SBA or HSU Sponsored Programs Foundation.