Flavor & Finance: Pricing for Profit (Quick Casual)

​​This workshop series is free and open to all West Tennessee food businesses and ScaleUp participants.

​​Tier: Start & Grow

​Led by Chef Monique Williams, the powerhouse behind Biscuits & Jams, The Juke Speakeasy, and several other bold food concepts built on flavor and financial sense.

​You can’t scale if your best-sellers aren’t making you money. In this hands-on session, Chef Monique breaks down how to price your menu items for profit and sustainability—not just survival. We’ll cover portioning, food cost percentages, and smart pricing strategies designed specifically for food trucks, pop-ups, and fast casual spots.

​Bring your current menu and food cost breakdowns—we’ll workshop them together and give you real feedback you can use right away.

​What you’ll walk away with:
- A costed menu with profit margins
- Pricing justification for your top 5 sellers
- More confidence in creating dishes that deliver on flavor and finance