The National Restaurant Association reports restaurants are expected to generate almost $900 billion in sales in 2020, led by quick-service restaurants & takeout. There are so many food choices in a world where food trends are constantly changing, that the key to success is actively managing & growing your business. Learn actionable insights into important deci-sions you make every day, hands-on exercises for actual steps of menu item costing, recruit-ing and accounting. You will receive handouts & a thumb drive with information, formulas and programs covered in the class. Morning is Controlling Costs: The FLASH program, Prime Cost approach, using correct P&L Structure Food Cost Formula, advantages of categorical P&L food costs menu item costing, Inventory control, management options, 13X4 Accounting & yield testing. Afternoon is Recruiting, Interviewing & Training Tactics: Rethinking job descriptions & specifications, interviewing protocols, selecting the right staff, how training has changed, better team building, and communicating information to today’s workforce. Tom Bruce, founder of Central Coast Food & Beverage, has served the hospitality industry for 30 years, is certified by the National & California Restaurant Association, & is HACCP qualified.
