Registration

Business Management Class for Chefs - August 21st - Systems & Goals

$280.00

Session 4:
A Path to Profitability (Budgets, Projections, Expense & Revenue Management)
There are two sides of profitability: revenue and expenses.
You will spend a considerable amount of timing discussing the following:
- Business models & revenue streams
- Using our menu and pricing to increase guest spend
- Using our people to drive more revenue
- Thinking more deliberately about the Customer Journey
The other side of the P & L Statement requires us to keep our expenses as low as possible. But how do we do that?
- A basic understanding of key terms like variable costs, prime costs, sunk costs, opportunity costs, and more
- Introduction to the 30/30/20 Rule (expense management)
- Food Costing and Labor Management
- The case for technology
Instructor: Chip Klose, Consultant @chipklosecoaching
Lenght: 3 hours
# of students: 20
Location: Online

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