What if you could learn one system to make it easy for you to control your food purchases, reduce your food costs and control your cash? And then what if you could hand the whole system off to a manager and not worry about whether they will order too much or too little? That is exactly what you can do with the purchase allotment system, a critical system for running a profitable restaurant. Attend this session with David Scott Peters, founder of TheRestaurantExpert.com and session speaker, to learn why the purchase allotment system is essential and how to use it in your restaurant.
Attendees will also learn:
• The one number that is the indicator of success for every restaurant
• How to keep your managers from robbing your bank account and putting it on your shelves to be at risk of waste, spoilage and theft
• How to delegate ordering to your chef or bar manager and trust them
• How to recognize and correct problems before the end of a period