Mark will take you on a journey of combining his passion for the numbers and data with your passion for aspects of the industry including quality, presentations, flavor, and superior service. Understand all the components of cost to produce a menu item: ingredients, labor, and overhead. Learn how to apply his unique methodology to discover what producing the menu items for the guest experience really costs you. - Understand the proper recipe documentation for training, costing and pricing strategies. - Apply techniques to account for the proper yields, densities, and prep times to determine a total cost. - Understand how to respond to constant commodity changes. - Determine the proper approach in deciding what is removed or added to your menu offering.