Menu Costing

Restaurant chefs, caterers, and food artisans all know margins are narrow in this industry, so setting accurate prices is vital for your business to succeed and grow. Beginning from the base of recipe ingredients, this session will walk you through the process of costing out your dishes and products in order to price your menu appropriately.

Instructor

Ron Smith
Instructor – The Art Institute of Charlotte

Ron holds a BS in Hotel/Restaurant Administration from the University of Nevada, Las Vegas, an MBA from UNC-Charlotte, plus 20 years’ experience and background in multi-concept, multi-unit profit/loss operations. He is a Master Certified Foodservice Professional, Certified HACCP Manager and a Certified Foodservice Professional. At the Art Institute, Ron specializes in teaching Menu Management and Food & Beverage Cost Control, and serves as front-of-house manager of the Artisan, the school’s student-staffed teaching restaurant.