How to Price a Profitable Catering Proposal
(Room Kitchen Counter - Aisle 200)
04 Aug 19
11:30 AM
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12:30 PM
Off-site catering is a great way to add a lucrative profit stream to your existing restaurant business. But most restaurateurs don't maximize profits for catered events. Instead, they throw profits away simply because they don't know WHAT to charge for or even how to charge the client. Sandy Korem, owner of The Festive Kitchen, a Dallas-based catering company that has experienced sales growth every year for 26 years, will share her expertise to help attendees price their catering proposals for the most profits and the most client satisfaction. In this session, Sandy will help attendees learn the ins and outs of pricing a catering menu to immediately generate money.