Club Catering Improvement Workshop
A workshop to boost the popularity, profits and performance of your bistro, restaurant and café. For club catering managers, supervisors and chefs. Course content includes: Understanding and Using Key Cost and Profit Figures:
- Managing the rise in food prices - how to find the truth about costs and profit margins
- Understanding recipe costing, kitchen overheads and gross profit in a club setting
- How to work out your overall menu profitability and identify weaknesses
- Managing purchases and reducing waste. Plus practical Green Strategies for your kitchen.
- KPI's you can use every week to check progress
Better Menus and Marketing:
- Combining old favourites with popular new trends - what works in a club setting?
- Extending the club menu to attract new customers.
- Menu design and pricing - how to use menu choice, layout and price tricks to boost sales and profitability. Bring a copy of your menu if you wish to work on it during the day.
Improving Staff Speed, Efficiency and Service:
- How to speed up the bistro: faster queues, shorter wait times and happier customers
- Improving service standards: how to keep staff friendly, efficient and appropriate
- Building Staff Product Knowledge and Selling Skills
- Managing customer complaints and improving the problem-solving skills of all staff.
- Working with chefs and building teamwork. Improving efficiency in peak periods
Workshop presenter: Bill Shirley. Course content by Ken Burgin and Bill Shirley
Workshop includes a workbook, resource web page, refreshments and lunch.
Presented by Profitable Hospitality in conjunction with the Club Managers Association.
Check the CALENDAR for other workshop and trade fair dates.
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Restaurant Management
