Controlling Food and Labor Costs in a Pizzeria
(Room N259)
28 Mar 17
9:30 AM
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11:00 AM
Food and labor costs typically represent approximately 60 percent of a pizzeria’s profit and loss statement. In this session you will learn five simple strategies to reduce food cost, minimize waste, improve productivity, reduce labor, improve execution and bolster the overall financial performance of your restaurant. Dean Small will share knowledge gained over his 30-year career in restaurant consulting to give you the tools to improve profitability by optimizing your menu and systems.