Description

Learning Objectives:

  • Identify your restaurant's wasted potential with a shift-ready formula.
  • Implement operational change in your restaurant(s) "a la minute" in 5 steps.
  • Increase profit margins with cover counts, check averages, and streamlined FOH systems while enhancing guest satisfaction.
Type

Expo + Education

Speakers

Handouts and Resources

Key Topics

Key Topics

  • Cost management
  • Customer experiences
  • Operational efficiency
  • Training & upskilling

Audience

  • Affiliated
  • Bar/Tavern/Pub/Brewery
  • Beverage Management
  • Chef/Culinary
  • Commercial Restaurant / Foodservice
  • Corporate/Executive Management
  • FOH Staff
  • Franchisor/Franchisee
  • Lodging
  • Non-Commercial Foodservice
  • Operations
  • Retail Foodservice