Menu Management for a Successful Restaurant
Presented by SCORE Kalamazoo/SW Michigan, the Women’s Business Center at Cornerstone Alliance and KINEXUS, this workshop is perfect for current and future hospitality industry entrepreneurs, owners, managers and their team members.
In this workshop you will learn how to manage your success and profitability through the Art-of the-Menu; including:
- How to properly estimate your food cost
- How food cost relates to inventory management
- How to use your menu mix analysis for cost savings
- How to use your menu as a marketing tool
- What are the best practices of menu design, grammar, and layout
- What’s trending and how to maximize your guests’ experience for repeat business
Our Presenter, Allison Strauss, brings nearly thirty years of experience in the restaurant and hospitality businesses, and is currently a partner in Strauss Training, Inc. (www.strauss.training); helping open new restaurants and turning around established restaurants. Prior to full-time restaurant consulting, Allison was the General Manager of Harry Caray’s Italian Steakhouse for 14 years. She is a graduate of Kendall College with a BA in Hotel and Restaurant Management.
Restaurateurs seeking the right menu mix for profitability, or those just beginning in the business will benefit by learning about the Art-of the-Menu. Bring a copy of your current menu for an on-the-spot analysis and feedback to help you succeed.
Fee: A discounted fee of $15 for pre-payment online, by credit card or PayPal, includes all course materials. Payment-at the-door is $20, by check or cash only.