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. Session speaker Sandy Korem is the CEO and founder of The Catering Coach and owner of The Festive Kitchen, a Dallas-based catering company that has experienced sales growth every year for more than 25 years. She 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.
Attendees will also learn:
• How to cost a proposal
• How to write a proposal
• Hidden customer conveniences you can charge for now