F&B LA 2019

The 10 Secrets of a Profitable Food and Beverage Operation (Room Education Theater - Booth 749)

26 Aug 19
1:00 PM - 1:45 PM

Tracks: Hot Topics, Western Foodservice & Hospitality Expo

Speaker(s): Mike Holtzman, President/ CEO, Profitable Food Facilities Worldwide

Operating a profitable restaurant begins with a concept and design that will lay the foundation for your future success. Contrary to what you may have heard from equipment dealers, it is the menu that drives a profitable kitchen design not the equipment. In this session we will delve into the critical core of concept development, menu engineering, design, labor cost control, COGs, finding and retaining quality staff, and SOPs and how to create them.