This session will provide insights into how to review your recipe costings, review your menus and check your pricing. With possible reduced volumes and changing food prices it is important to ensure that we use this time to review menu planning and costings to ensure that when we can reopen we offer the best quality whilst still covering our costs.
In this 90 minute webinar delegates will understand practices:
• Preparing standard recipes and food costing
• Menu design and ingredient management
• Controlling preparation and production costs
• Product pricing