The restaurant industry operates on razor-thin margins, and long-term success depends on understanding and managing operational costs with precision. This comprehensive two-hour training is designed for aspiring food entrepreneurs to current restaurant operators and managers who want to strengthen their financial foundation and improve profitability. Participants will gain practical insight into the core financial and operational drivers of a successful restaurant, including cost of goods sold (COGS), staffing models, labor cost control, weekly sales forecasting, and building accurate Profit & Loss projections. The course also covers budgeting, menu development, cost-cutting strategies, and best practices that protect margins while maintaining quality and guest experience. Beyond the numbers, the training addresses the broader components of launching and operating a venue — from concept development, design, and construction considerations. By the end of this session, attendees will have a clearer understanding of how to evaluate financial health, control costs, and build a sustainable, profitable food business. SBDC services are provided in a nondiscriminatory way to all legal residents and citizens in the US.
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