Menu Costing and Pricing
(Room S104-105)
20 Mar 18
4:00 PM
-
5:00 PM
Getting your menu priced and engineered correctly is a critical step in setting up your pizzeria for profitability and longevity. Veteran pizza operator and consultant Michael Shepherd will explain how to best engineer a pizzeria menu for success by accurately costing out menu items, pricing them correctly, and knowing how and when to raise prices. He’ll also help you understand the importance of a balanced menu mix and the role it plays on the bottom line.