Inflation is here! 5 Critical Steps to Improve Your Rising Food & Bar Costs
(Room S225)
23 Mar 22
12:00 PM
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12:45 PM
In this session, operators will learn how to combat rising product costs and the steps needed to avoid margin erosion. We will walk through the 5 critical steps needed to reverse operational deficiencies, and discover what changes the best in class operators are making to improve Food & Bar costs.
Session objectives include answers to:
— What operational tools should my team be using to control food/bar costs?
— How often should I be raising my menu prices?
— How do I conduct a menu market survey of my competitors?
— Am I getting the best prices from my vendors?
— How do I negotiate better prices from my suppliers?
Come learn these best practices from Ray Villaman, owner/operator of Tahoe Restaurant Group, and nationally recognized Base Camp Pizza, ranked by USA Today as the #4 Favorite Pizzeria in the country.