From Food Cost to Pro Forma: Financial Building Blocks to Creating a Values-Based Food Business

We know that you love food and cooking, but maybe the financial aspects feel a little intimidating.

Having a solid understanding of your budget, fixed costs and food and labor costs are crucial to running a successful business. That can feel like a lot to wrap your head around.

This session is designed to walk you through calculating food costs up to restaurant (both dine-in and carryout) and pop up financials (pro forma). We will start from the very beginning – from calculating ingredient, recipe, and per plate costs to your break even point and ending with a profit & loss statement. and discuss restaurants (both dine-in and carryout) and pop-up financials.

We will also discuss the importance of Triple Bottom Line values (People, Planet, Profit) and why an additional investment in your team, local economy and environmental sustainability pays off in the end.

Watch this month’s on-demand session: https://techtowndetroit.org/training-series/