“Understanding your numbers is the most critical part of your business—if you get that wrong, the rest doesn’t matter,” asserts Jonathan Milo Leal of Milo’s Whole World Gourmet, who will be conducting the popular seminar “Price It Right: Using Costs to Create Real-World Price Sheets,” on Sunday, January 22, 2017 from 11:30 a.m. – 1:00 p.m. at the Winter Fancy Food Show in San Francisco. For years, Leal has guided attendees of all business levels to establish best practices for pricing.
He devotes the first half of the seminar to explaining pricing levels for various channels, understanding how freight affects your final cost, setting the margin structure for your company, and identifying steps to take to be sure you’re growing safely and protecting your profit margin. The remainder of the time is for Q&A, and Leal is known to stay as long as it takes to answer every last question. There’s something for every segment to take away, and Leal adds, “It’s an enlightening class for younger and older businesses alike to make sure they’re staying current on industry pricing practices.”
Leal founded Milo’s in 2003 and has grown the company into two brands —Vino de Milo and JB’s Best—with retail placement across the country. His company’s pasta sauces, salad dressings, and BBQ sauces are now sold in several other countries as well, which led to the firm being recognized in 2010 with the Ohio Governor’s Award for Export. He has a teaching degree, a master’s in French literature, and an MBA from Ohio University and has spoken at numerous Fancy Food Shows seminars.
Exhibitors and attendees can purchase an Education Premium Pass and enjoy unlimited access to all seminars. For Specialty Food Association members, the cost is $75. It’s $200 for non-members. The Winter Fancy Food Show will take place from January 22 to 24, 2017, at the Moscone Center in San Francisco. For more information on “Price It Right: Using Costs to Create Real-World Price Sheets” and the Winter Fancy Food Show education lineup, click here.
From Specialty Food Association | January 16, 2017
