This workshop is focused on supporting food businesses in the post-covid era. We will go over two main topics:

1. Cost structure: what is cost controlling, understanding your cost structure, and the most important costs in your operation.
2. Third-Party platforms: the importance of delivery and online platforms and the impacts on your revenue.

Instructor Estibali Carrera

She began her career studying culinary arts in Panama, and later expanded to
hospitality management, studying administration and business (A.A.) in Charlotte, North Carolina. She continued to specialize, this time in business administration and finance (B.B.A.) She also has several certifications from the restaurant industry in the United States.
Estíbali has worked in various kitchens in Panama and the United States, catering,
organization of private and public events, front of the house. You name it!
In the corporate sector, she has more than 5+ years of experience in international
companies such as Siemens and Estée Lauder, in the areas of administration and
finance. She is currently a candidate for a certification in project and program
management with the University of California, Santa Cruz.
She combines all these studies and experiences to create the best solutions for culinary and creative small businesses.

Funded in part through a cooperative agreement with the U.S. Small Business Administration. All opinions, conclusions, or recommendations expressed are those of the author(s) and do not necessarily reflect the view of the SBA. All SBA programs or cosponsored programs are extended to the public on a nondiscriminatory basis. Reasonable accommodations for persons with disabilities will be made, if requested, at least 2 weeks in advance. Contact: Isla, Isla@rencenter.org, (415) 348-6227