The profit generating event for restaurant and food service operators in 2020! In one day you will learn to properly identify your costs (ingredients, labor and overhead), develop recipe standards, enhance your menu engineering. understand how to vet cost control systems, and so much more. You will walk away with a action plan for your operation that you can implement immediately.
- Mark Kelnhofer, CFBE, CTA, MBA, President & CEO of Return On Ingredients
- John Barker, MBA, President & CEO of Ohio Restaurant Association
- Kim McCarty of Menu Management Solutions
- Chef Bill Powell, CCC, M.Ed of Owens Community College
- Dustin Minton of GBQ
- Angelica Sbai, CW, CSW.
A must attend for any restaurant or foodservice operator.