Break-Even Point and Food Costing
Foodservice math can be tough – let’s break it down together! In this class, we explore break-even point in sales and volume.
You will also learn food costing calculations including
- inventory calculations
- mark up
- prime cost
- profit pricing
This is a great class for visual learners who love mnemonics and walking through practice problems step by step!
This class is a prerecorded live class. The full interactive class is coming soon!
Each class purchase gives you access for 7-days.