New Jersey Restaurant Owner’s Roundtable
Food Costing
WHEN:
August 21, 2023
TIME:
2:00 pm – 4:00 pm EST
WHERE:
Online Webinar
The New Jersey Small Business Development Center at NJCU School of Business would like to invite you to the NJROR (New Jersey Restaurant Roundtable) Staffing and Culture Webinar. The mission of NJROR is to provide targeted support and comprehensive services to small business owners operating in the Restaurant/Food/Beverage and CPG industries in New Jersey.
This will be a 2-hour interactive webinar so come with your questions & concerns so we can workshop your next solution together. This webinar will be a guide for food costing- why, how, and what for? You will learn about the cost of goods in hospitality and how to make it easier and more effective, so that your business is profitable, and you are in the driver’s seat of the information and success.
In this webinar, Deagon Williams will cover:
- What COGs are & why they matter.
- More importantly, you will learn where they matter & how to manage them easily and effectively
- What is it anyway?
- Who cares?
- How it works…Why it matters
- How to love it cogs analysis so that you are more profitable in your
Click the flier below to REGISTER
MEET THE PRESENTER
Deagon B. Williams, Proprietor of Culinary Business Strategy, is a chef and food business consultant who uses broad and deep industry knowledge and an unbound intuitive curiosity
to parallel her clients with their projects to realize the next level of business opportunity and success. Deagon completed culinary school at La Varenne in Paris and then continued on to an intensive apprenticeship program while eating her way through the streets of Paris and the European continent. Deagon was among the first generation of American women to come up as part of the rank and file in high end West coast kitchens.
She began honing her management skills and style beyond her culinary education as the Executive Chef at the Heritage House on the Mendocino Coast at the age of 24. She later rounded out her culinary education with a BA in Sociology and an MBA with an emphasis in Entrepreneurship and Marketing.
Deagon brings 20+ years of experience as an Executive Chef, event planner, business owner, business development specialist, mentor and consultant to Culinary Business Strategy. Deagon created Culinary Business Strategy in August of 2008 and has enjoyed challenging and successful projects since. She works with clients to help refine, improve and enhance their internal and external operating systems as well as strategic growth road maps and execution.
Education:
M.B.A. Mills College, Oakland CA May, 2007
B.A. in Sociology Mills College, Oakland CA 2003
La Grande Diplome de Cuisine La Varenne Culinary Institute, Paris France 1988
Specialties: Core Competencies:
Organizational Infrastructure Development * Strategic Planning
Scalable Systems Development * Project Management
Product Development * Inventory Cost and Control
Vendor Sourcing and Negotiations * Turnaround Strategies