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Menu Costing: Utilizing MOXe Menu Profit Pro Accurate menu costing is the cornerstone of a successful food service business, ensuring profitability and long-term sustainability. This hands-on class introduces participants to MOXe Menu Profit Pro, a powerful and free tool provided by US Foods. With this tool, you can easily cost out your recipes using both US Foods products and ingredients sourced from other suppliers. In this session, you will: Meet your US Foods Sales Representative, Noah Burgess, and Restaurant Operations Consultant, Lindsey Parton Learn how to navigate MOXe Menu Profit Pro to streamline recipe costing. Understand the critical role menu costing plays in maintaining profit margins. Get practical, hands-on experience by costing 1-2 of your own recipes during class. What to Bring: 1-2 recipes from your menu (ingredient lists with quantities). Laptop or Tablet By the end of this class, you’ll have a clear understanding of your recipe costs and the knowledge to confidently manage menu profitability. Don’t miss this opportunity to take control of your numbers and build a stronger business!

A well-run culinary business operating in a shared use environment is built on discipline, efficiency, and respect. This Kitchen Etiquette class will provide the foundational skills needed to operate smoothly in a professional culinary environment. Led by Chef Brian DePaulis, this session will cover: ✅ Understanding Kitchen Safety Practices – Learn essential safety protocols to maintain a secure and efficient workspace, from proper knife handling to maintaining sanitary conditions. ✅ Understanding the Kitchen Culture – Discover the unspoken rules of kitchen dynamics, including communication styles, teamwork, and how to navigate a high-pressure environment. ✅ How Kitchen Etiquette Fuels Team Mentality & Leadership – Explore how professionalism, respect, and efficiency contribute to a strong team dynamic and successful kitchen operation. Whether you are new to the culinary world or looking to refine your skills, this class is a must-attend for chefs, food entrepreneurs, and kitchen staff looking to elevate their professionalism and efficiency in a shared-use or catering kitchen. Meet Chef Brian DePaulis Chef Brian DePaulis began his culinary journey by studying Hotel and Restaurant Management in Wilmington, North Carolina. His career started in the corporate sector, where he gained valuable insights into the business side of the food industry. However, his passion for creating exceptional food ultimately led him back into the kitchen. After spending eight years in Raleigh, Chef Brian returned to his hometown of Winston-Salem as the Executive Chef of Providence Catering. Over time, he decided to launch his own catering company, focusing on delivering an elevated, refined culinary experience to Winston-Salem’s event scene. With his expertise in both business and kitchen operations, Chef Brian brings a wealth of knowledge to this session, offering invaluable insights into kitchen etiquette, efficiency, and leadership. Please note: for those attending via Google Meet, a link will be posted on the incubator group msg 10 minutes prior to the session.

Introduction to the Short Street to Success Session Welcome to the 2025 Short Street to Success Incubator Program! This mandatory introductory session is designed to provide an overview of the year's programming and set the foundation for your success as a culinary entrepreneur. During this 1.5-hour session, you will learn about the program's four pillars: Access, Guidance, Insight, and Opportunity and learn how these resources will help you achieve your business goals. Participants are required to attend one of two available sessions, either in person or via Google Meet. To ensure you are prepared for the session, please bring a pen and a notebook dedicated to capturing notes and key takeaways throughout the program. Active participation in this session is crucial, as it sets the stage for maximizing the benefits of the incubator experience. We look forward to helping you grow and thrive as part of the Short Street to Success community!

In the fast-paced world of food service, time is your most valuable resource. Effective time management can mean the difference between a seamless event and a chaotic service. This session with Executive Chef Charley Smith will explore the core challenges of time management in catering and provide practical strategies to help you stay organized, work efficiently, and execute events with precision. ✅ Key Challenges in Food Service Catering presents unique time-sensitive demands that require precise coordination. ✅ Prioritizing Tasks Effectively & Setting Realistic Goals Mastering prioritization is essential to keeping a food service operation running smoothly. ✅ Tools & Strategies to Stay on Track Using the right tools and techniques can streamline workflow, reduce stress, and improve efficiency.

An exclusive 6-session series led by Executive Chef Charley Smith of Chef Gunny: Eats, Sweets, & Spice, focusing on Time Management and Efficiencies in Food Service. This hands-on program is designed to help culinary professionals optimize their workflow, streamline operations, and increase profitability. 🔹 Session 1: Understanding Time Management in Catering Identifying key challenges in catering and managing multiple events. Prioritizing tasks effectively. Setting realistic goals and timelines for smooth operations. 🔹 Session 2: Planning and Organizing Creating prep schedules and delegating tasks efficiently. Developing a structured event-day timeline for seamless execution. 🔹 Session 3: Inventory and Resource Management Streamlining inventory tracking and forecasting needs. Maximizing efficiency while minimizing waste. 🔹 Session 4: Delegation and Communication Effective communication with staff to ensure smooth execution. Defining team roles and troubleshooting unexpected challenges. 🔹 Session 5: Technology and Tools for Efficiency Using catering software for scheduling, inventory, and order tracking. Exploring automation tools to improve workflow. Session 6: Optimizing the Event Day & Continuous Improvement Managing service times and post-event cleanup effectively. Evaluating past events to improve future efficiencies. 💡 Who Should Attend? Caterers, chefs, food truck operators, and culinary professionals looking to refine their time management and operational efficiency.