Understanding Cost of Goods and How to Price Your Food Products or Menu

In the food industry, knowing your numbers is just as important as knowing your recipes. This class is designed to help food business owners—whether you run a restaurant, catering company, bakery, or packaged food brand—gain a clear understanding of Cost of Goods Sold (COGS) and how it affects your bottom line.

You’ll learn how to calculate ingredient costs, portion sizes, packaging, and overhead, and then apply effective pricing strategies that reflect both your quality and market demand. We’ll also explore menu engineering, profit margins, and how to adjust prices when costs fluctuate.

By the end of this class, you’ll be able to:

• Accurately calculate your food and ingredient costs
• Understand and manage COGS to maintain profitability
• Set menu or product prices that reflect your value and sustain your business
• Analyze your pricing for packaged goods, catering, or menu items
• Use simple tools and formulas to track costs and make data-driven decisions

Perfect for restaurant owners, caterers, bakers, food truck operators, and small-scale food producers, this class will give you the confidence to price your offerings for both profitability and growth.