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.