From Costs to Profits: A Dinner Series on Food Business Numbers

From Costs to Profits: A Dinner Series on Food Business Numbers

11/5 Recipe + Menu Costs

11/12 Pricing + Profit Margins

11/19 Break-Even + Profit & Loss

Discover the core numbers that drive every food business.

Over three weeks, learn the fundamentals to calculating costs, setting profitable pricing, and understanding break-even to help strengthen the financial side of your business.

Dinner and a supportive community is included.

Facilitated by:

Ederique Goudia

WEDNESDAYS

5:30 - 7:30P

Event Venue & Nearby Stays

Shed 5, 2810 Russell Street, Detroit, United States

Concerts, fests, parties, meetups - all the happenings, one place.

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