Sidestep the Sticker Shock: How to Keep Menus Affordable Amidst Higher Food Costs and Labor Pressure

Description

Learning Objectives:

Look critically at your menu to identify cost-saving measures by recrafting core items and introducing new offerings with better utilization.
Implement promotions that attract the consumer as affordable indulgences.
Better communicate with your supplier network to source menu essentials and eliminate the superfluous.

Type

Expo + Education

Speakers

Senior Market Analyst and Director of Programs at National Fisheries Institute

Managing Director at ACF Culinary Consulting Cooperative

Chief Culinary Officer at Cooper’s Hawk Winery & Restaurants

Tracks

Key Topics

Key Topics

Cost management
LTOs
Marketing strategy
Menu optimization
Operational efficiency
Pricing
Sales strategy
Supply chain
Vendor relations

Audience

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