Join operations guru Mark Haas of the Helmsman Group as he walks us through surefire methods to enhance margins in your food startup. Learn the difference between markup and margins, how to accurately track your cost of goods, and strategies for pricing your products to ensure profitability.
About Mark Haas
Mark has been helping natural and organic food companies grow for more than 20 years. With a background leading high-growth brands as well as founding his own contract manufacturing plant, Mark provides experienced insight and strategies to bring companies to their full potential. At the Helmsman Group, Mark and his team help accelerate high-potential food brands in several new categories, including bakery, snacks, cold-press beverages, gluten-free and free-from.
Thursday, April 5
12:00 AM to 8:30 PM
WhereKitchenTown SF @ The Archery
470 Alabama Street
San Francisco, CA 94110