Busi­ness work­shop for the food in­dus­try

Maroochy Weekly - - LIFE -

SET­TING a prof­itable sell­ing price for prod­ucts is one of the most im­por­tant is­sues con­fronting small busi­nesses as they start their jour­ney into the com­mer­cial re­al­ity of own­ing their own busi­ness.

This work­shop will give par­tic­i­pants an ex­cel­lent in­sight into prod­uct cost­ing with the aim of set­ting a sell­ing price that re­sults in a prof­itable and sus­tain­able en­ter­prise.

It will also pro­vide a valu­able in­sight into the process nec­es­sary to de­velop suc­cess­ful new prod­ucts as your busi­ness con­tin­ues to grow.

Top­ics cov­ered in­clude prod­uct cost­ings to set sell prices, prod­uct de­vel­op­ment process and prod­uct de­vel­op­ment briefs, and more.

Held from 8-11.30am Thurs­day, July 27, at the Ma­roochy Arts and Ecol­ogy Cen­tre, the work­shop will be pre­sented by Bernard Parker, who has a wealth of ex­pe­ri­ence in the food in­dus­try since 1970 in Aus­tralia, Europe, Asia and the Mid­dle East. Tick­ets start from $30. To book, visit www.eventbrite.com.au.

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