$30 General Admission
$25 Women in Business or Chamber members
Knowing the importance of controlling food costs, understanding payroll and overhead, the impact of cost of living to balance cost of operations are vital to any culinary venture. Add in the knowledge and tools to assess and implement as changes occur in the market, laws, and maintaining minimum wage and employee confidence and value, this workshop will surely prepare all with necessary information to assist in desired longevity plans.
What you can expect to learn:
How financial approach of the past to the present approach to the culinary business will
continue to change.
How choosing the foods to create your culinary menu will affect food costs.
How balancing payroll and overhead are imperative to financial culinary success.
How to remain in the market, implement new law requirements, and adjust to minimum wage raises.
Nicholas Petti is a well-known restaurateur in Fort Bragg, CA and the head of instruction of Mendocino Community College’s Culinary Arts Management Program. He is a leader in the culinary community winning acclaims and awards for his crab cakes every year in the Mendocino Crab and Wine Days and countless community “Farm to Table” fundraisers. As a culinary arts instructor he introduces his students to traditional foods from around the world while introducing the most modern techniques and artfully created approaches. Mendocino Community College was the fortunate educational institution to have him lead their program and we are pleased to welcome him to our West Business Development Center culinary workshop series.
Supported by the Mendo Lake Food Hub