This class is designed for food service entrepreneurs, including restaurants, caterers, and mobile vendors, who want to understand the financial side of menu planning. Participants will learn how to accurately calculate ingredient and production costs, account for labor and overhead, and understand the factors that influence profitability. The session emphasizes practical approaches to pricing that ensure each menu item contributes to sustainable business growth.
Attendees will explore strategies for balancing competitive pricing with profit margins, adjusting prices for different sales channels, and avoiding common pitfalls in menu costing. By the end of the class, food service business owners will have the tools to confidently price their offerings, make informed financial decisions, and optimize their menus for both customer appeal and long-term success.
About the Speaker:
Katherine Valleau is the Entrepreneur Engagement Manager at ICNC | The Hatchery. Prior to joining ICNC, Katherine co-owned and operated Exit Strategy Brewing Company in Forest Park, Illinois. As a founder herself, she understands the realities of building a business from the ground up—from the excitement of launching something new to the constant problem-solving required to keep it moving forward. Katherine’s background also includes work in education and community leadership, where she focused on creating supportive environments and helping people develop their ideas and skills. That experience, combined with her work as a storyteller and podcast host highlighting the people behind craft businesses, informs her approach to entrepreneur engagement.
