Pricing, Strategy & Profitability Workshops

Getting your pricing right is one of the most powerful things you can do for your business – yet it is one of the areas food and drink businesses find hardest to tackle with confidence.

These two practical, solutions-led workshop sessions bring together some of the North East’s most respected food, drink and hospitality businesses to share real experience, real numbers and real answers. Facilitated by FADNE, each session is built around live case studies from businesses just like yours – honest, open and focused on what works.

Whether you are a producer trying to make your margins stack up or a hospitality operator looking to sharpen your offer, these half-day workshop sessions will give you the tools, the insight and the confidence to price for profitability.

AM Session – For Producers – 09:00am–12:30pm

Join fellow food and drink producers for a hands-on 3.5-hour morning session exploring the real cost of making your product and how to price it for the market it deserves.

Two local businesses, Sam Kellie from First & Last Brewery and Neil le Flohic from Pink Lane Bakery, will share their own pricing journeys – the decisions that worked, the lessons learned, and what they would do differently.

You will leave with a clearer picture of your costs, a sharper pricing strategy, and actions you can take immediately. This session will cover:

• Understanding your true cost of production
• Margin, markup and pricing for your routes to market
• Pricing strategy for growth, not just survival
• Practical costing exercise using your own product

Networking Lunch  |  12:30

At 12:30, both cohorts come together over lunch. This is an informal, facilitated opportunity for producers and hospitality operators to meet, share experiences and start conversations that continue well beyond the day. Peer connection is one of the most valuable things FADNE can facilitate — and this is where it happens.

PM Session – For Hospitality – 13:30pm–17:00pm.

An afternoon session designed specifically for hospitality operators – from independent cafes and restaurants to food-led venues looking to improve profitability without compromising their offer.

Two local hospitality businesses, Toby Davison of North Shore Coffee and Terry Laybourne of 21 Hospitality Group, will open up about how they approach pricing, manage costs and build menus that work commercially as well as creatively – and the hard-won wisdom behind those decisions.

You will leave with practical tools to cost your dishes properly, price with confidence and make your menu work harder for your bottom line. This session will cover:

• Dish and menu costing done properly
• Gross profit, food cost percentage and what the numbers really mean
• Menu engineering and pricing strategy
• The true cost of discounting – and what to do instead

The Format

These sessions are deliberately different. There are no lectures, no generic slides and no theory for theory’s sake. Instead, you will hear directly from business owners who have been where you are – and work through practical exercises relevant to your own business, in a room full of peers who get it.

A networking lunch at 12:30 brings both cohorts together – producers and hospitality operators in the same room, connecting across the supply chain.

Places are limited. Sessions run 09:00–12:30 and 13:30–17:00.

Register for this event now via the form below.

This event is only for those on the North East Rural Growth Programme. If you have not yet registered for the programme, you can start the process by filling in this short form, and sign up to attend the event in the meantime.