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Restaurant/Hospitality Recovery, Part 1

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


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