Running a Black-Owned Kitchen

About this course

The professional track. Plate costing, vendor negotiation, prep par sheets, labor scheduling, and menu engineering built for independent Black-owned restaurants and food trucks.

Curriculum

1. 01
   Costing Every Plate

   Know your number before you set your price.
   20 min
2. 02
   Menu Engineering

   Stars, plowhorses, puzzles, dogs.
   18 min
3. 03
   Prep Systems & Par Sheets

   Stop cooking in a panic.
   16 min
4. 04
   Vendors & Negotiation

   Buying power for independent kitchens.
   15 min
5. 05
   Labor, Scheduling & Culture

   Building a line that stays.
   17 min