01:40:59
Oct 26, 2023
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'David Scott Peters- Operating a restaurant has not changed much fundamentally over the past 50 years, but running a profitable restaurant has. The first thing restaurant owners must do is have the proper mental approach: a top-line mentality with a bottom-line efficiency. In this presentation, David Scott Peters, restaurant expert and session speaker, teaches attendees how to look deeper into the cost-of-goods-sold calculation to take control of their checking account and improve the bottom line to become a profitable restaurant. And always a hot topic—the menu is the single most important tool a restaurant has to generate sales. Attendees will begin to make more money with the menu they currently have just by digging in with the systems David teaches in this session. Attendees learn: •How to calculate your cost of goods sold, plus four calculations you can take to the bank •How to analyze your numbers •7 ways to reduce your food cost •Why using a costing card is imperative •How to bust the menu-costing myth •The keys to engineering a menu that will explode your profits'See also:
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