Tuesday, 7 August 2012, 6d. Southland
What
is your highest selling food item?
What does each portion cost?
What would happen to your bottom line if you reduced this by 10%?
This 3 hour
workshop is all about getting the costs down and selling lots. Food costs may
be one of the most volatile areas of your business management. This workshop
focuses on the best and most consistent ways to reduce costs while ensuring you
are getting the best product to your customers.
You will be
given a CD toolkit at the end of this course containing a range of spreadsheets
and forms to help implement what you have learnt on this course.
This course is
aimed at Sous/experienced Commis chefs who are looking to move up,
Owner/Operators who want to know how/where their food costs could or should
sit, and those who are newer to the hospitality industry, as well as a great
refresher course.
Course cancelled - please refer to our calendar for future training dates in your area
This training will be facilitated by Spear Hospitality.
