Expert to explain ways of cutting spending in the kitchen at workshop


TOLEDO, Ohio — Thousands of dollars are wasted each year as restaurateurs and entrepreneurs in the food industry sometimes inaccurately account for the ingredients in recipes, mishandle measuring utensils and other ventures that contribute to unnecessary spending.

Mark Kelnhofer, president and CEO from Return on Ingredients, will educate and prepare those looking to better understand how to protect restaurant profits by improving overall operational efficiencies.


The Center for Innovative Food Technology and the Agricultural Incubator Foundation will host a food business workshop, Boost Your Profits With Accurate Recipe Costing and Menu Engineering, March 15 from 6:30-8 p.m. at the Agricultural Incubator Foundation, north of Bowling Green, Ohio.

The seminar is open to anyone — in particular food-related business owners, aspiring entrepreneurs, and those who are producing a product to sell at markets and/or other retail establishments.


To maximize a restaurant’s profit margin, the importance of accurate recipe and menu consideration will be examined. The seminar will also examine the important needs for daily functions of the business and how much these operations may be costing the function.

Kelnhofer has 22 years combined experience in managerial cost accounting and restaurant cost management.

The cost is $25 per person or $40 for two guests, payable with cash or check at the door, payable to Agricultural Incubator Foundation.

The AIF is at 13737 Middleton Pike (state Route 582) in Bowling Green.

Advanced registration is required by contacting Paula Ray at 419-535-6000, ext. 117 or

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