Restaurant/Hospitality Recovery, Part 1
Mar
4
2021
Thu 9:30 AM to 11:30 AM
This event has been canceled
Topic: Other
Determining Food Costs - Do you know how many of each menu item you sell daily? Do you know how much each menu item nets when you see it going to a table? • have a system of check and balance. (ie: steaks purchased vs. steaks sold)
Speaker(s): Chef Jonathan Kouse The Chef Therapy Group
Fee: No Cost
Determining Food Costs
Phone: 513-727-3686
Email: riggsdl2@miamioh.edu
Location
Ohio SBDC at The Hamilton Mill
20 High Street, Hamilton, OH 45011