3-Hour LIVE Workshop 

Wednesday, Feb 19   2-5pm EST

Take Control of your Menu Costs and Pricing to Maximize Profits & Drive Restaurant Success 

What you'll get:

• Learn how to break down every ingredient and calculate the true cost of goods for your recipes.. 
• Determine fair pricing that reflects your costs, protects your margins, and delivers value to your customers.
• Use a practical, ready-to-use template to calculate and manage your weekly cost of goods targets using product mix. 
• Analyze your menu for profitability, make adjustments where needed, and ensure every item is contributing to your success.
• Learn how to chose the menu items that make you the most profit for upselling exercises.

Recording accessible for 7 days