Intro to Food Services Part 4: Cost of Goods & Labor Cost Management

Event description

This webinar session focuses on cost of goods and labor management in the food service industry.

This webinar will cover:

• Managing your cost of goods
• Inventory control
• Tracking discounts
• Employee meals
• Waste
• Portion control
• Tracking ideal cost of goods versus actual costs of goods
• Managing labor costs and your staff
• Good communication practices
• Employee policies
• Effective handbooks

The presenter, Kirk Duncan, is a Certified Business Advisor with the Washington SBDC. He has spent 35 years in the food service business, owning and operating restaurants, recreational food service operations, commercial facility management, and concessioned operations as well as consulting with a varied client list.