The profit generating event for restaurant and food service operators in 2019! 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, MBA, President & CEO of Return On Ingredients
- Jenelle See, MBA, Regional Controller, Chipotle Mexican Grille
- Chef David Wolf, CEC, AAC, The Ohio State University
- Chef Alfonso Contrisciani, CMC, WGMC, ACE, AAC, Oliver Farms & Hocking College
- Vince Stasiulewicz, CPA, Hylant Insurance
- Chef Rich Rores, Culture Coach