Crunching the Numbers: A Foodpreneur’s Guide to Mastering Food Accounting

Facilitated by BEDC Board Member, Hadleigh Farrer, The Crunching The Numbers workshop is designed for foodpreneur’s looking to gain clarity and confidence in managing the financial side of their food businesses.

Whether you’re running a catering service, food truck, bakery, or restaurant, understanding food cost management, profit margins, and key financial principles is essential for long-term success. We’ll discuss other issues that impact every food business – wastage, stock management, cash management, pricing methodology , the importance of financial reporting and dealing with department of health.

Key Takeaways: 

Basic Financial Terminology & Concepts: Understand the key terms every foodpreneur should know, such as gross profit margin, cost of goods sold (COGS), operating expenses, and net profit.