Opening a Cheese Shop by the Numbers
Tues, March 21st, 2017

  • Spending your days surrounded by cheese may sound like a dream job, but the real test for any cheesemonger is creating profitable business. Opening a Cheese Shop by the Numbers is designed to get you thinking about your bottom line: Opening equipment and inventory costs, inventory control, controlling shrinkage, margins, staffing, invoice management, and alternative profit channels. If you are thinking of opening a shop, already have one, or are looking to start a cheese program at your store, we want to get you the dollars-and-cents information you need to succeed. Cheese shop owner Rich Rogers of Scardello in Dallas, TX leads.

    Please call (415) 346-7530 for more information.

    Full payment of the class registration fee is required to hold a place in class. Cancellation requests received on or prior to 7 business days before the class date will be issued a credit for the amount of the class good towards registrations or purchases from The Cheese School for one year. Cancellation requests received less than 7 business days before the course start date cannot be honored and all fees paid will be considered forfeited.

    Time: 7:00am - 5:00pm
    Instructor:
    Rich Rogers


Collections: All, Professional Classes




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