Food Cost & Pricing
Take the guesswork out of pricing your products. In this workshop, you'll learn how to calculate the true cost of producing your food products by accounting for ingredients, labor, packaging, and overhead expenses. You'll also learn practical pricing strategies for setting profitable menu prices and determining both wholesale and retail pricing. Whether you're launching a new food business or refining your current pricing, this workshop will give you the tools and confidence to price your products for long-term success.
Additional Resources:
About the Presenter:
Leslie Kruk, Manager of Food Entrepreneurship
Through Local First Arizona’s community kitchens and incubation program, Leslie brings over 25 years of experience in the food and beverage industry to her work. With a background as a pastry chef, baker, and small business owner, she offers her unique expertise in designing operational systems that are both efficient and effective. Her experience navigating food permits and regulatory affairs of food, provides her with the keen insight to support businesses looking to begin or expand sales. Leslie is also deeply committed to learning the stories, cultures, and traditions of the entrepreneurs she supports, and takes great pride in helping them grow and thrive.