F&B LA 2019

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Yep, You Gave Away Most of Your Catering Profits AGAIN (Room Education Station - Booth 833)

26 Aug 19
2:00 PM - 2:45 PM

Tracks: Operational Excellence, Western Foodservice & Hospitality Expo

Catering profits start with the pricing of the menu. Simply stated, food that leaves your restaurant for a catered event costs more than when served in your restaurant. If the menu is priced wrong, you lose money before you deposit the event-booking fee in the bank. 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. Every year restaurateurs attend Sandy's sessions and say they were "hit between the eyes" with so many ways they have been giving away their catering profits. This year, be one of those restaurant owners and learn:
• How to set up your buffet to be more profitable
• The one line item charge that will make your trip to NYC worth it
• Key services eating your profits that you should be charging for