Inventory Management and Menu Design for Restaurateurs

Presenters: Aaron Oster, Chef, Educator, and Consultant & Mariah Forstmann, Co-owner of Casita Berkshires
Date: Tuesday, April 29, 2025
Time: 2 to 3:30 p.m.
Location: Casita Berkshires, 1111 MASS MoCA Way, North Adams, MA 01247
RSVP Link: https://wkf.ms/4lkVE4o

 The cost of doing business is always shifting—raw material prices, labor, supply chain factors, and more. Understanding how to respond to those shifts can be the difference between surviving and thriving.

In this hands-on workshop, two experienced hospitality professionals break down essential strategies for pricing and menu design that align with your financial goals.

Part I: Setting the Price – Presented by Aaron Oster, Chef, Educator, and Consultant
This session focuses on cost and pricing fundamentals. Learn how to determine the true cost of your offerings and set prices that ensure profitability, using real-world examples and practical tools.

Part II: Designing a Menu – Presented by Mariah Forstmann, Co-owner at Casita Berkshires
Once your pricing is dialed in, how do you design a menu that reflects your vision and your bottom line? Learn how to build a smart, strategic PMIX (product mix), select ingredients and techniques, and lay out your menu in a way that supports your sales goals.

Join us in person for this deep dive into building a more resilient, sustainable food business.