If you are a new restaurant owner and would like to increase your bottom line, this is the program for you!
Topics Covered: Part 1 – June 7th – 10am to 12pm
Diversification of vendors
Price sheet analysis
Tracking food costs across multiple accounts
Labor cost management "cutting-fat"
COVID-19 policies & procedures
Part 2 –June 14th – 10am to 12pm
Introduction to Quickbooks
Variable cost management and proper record keeping
Proper inventory tracking
Reports - how to create & use them
The SBDC is offering a two-part training on how to identify critical factors, how to create and interpret reports to make changes to go from just surviving to taking money home. Fee: $39 (for both days)