Canceled: Restaurant/Hospitality Recovery- Part 1
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
Follow the link provided to register for the online session.
Thursday, March 4 at 9:30am to 11:30amVirtual Event