Menu Engineering, Menu Psychology, Food costing and sales techniques
Are you a Restaurant Owner, Chef or Manager looking to maximize profits and take your establishment to new heights?
This workshop is designed to equip you with the knowledge and strategies necessary to increase your restaurant’s profitability. Presented by Sirpa Gunn, a seasoned hospitality consultant, this course offers invaluable insights and practical techniques that have been fine-tuned through years of achieving results for hospitality businesses.
Sirpa will guide you through four key areas that have a direct impact on your restaurant’s profitability and will give you insider tips and strategies that you can implement immediately.
- Food Costing – Looking beyond Food cost % to discover profits & harnessing the power of technology: Discover how to leverage the latest technological advancements to simplify and streamline your food costing process.
- Menu Engineering – Crafting Profitable Menus: Dive into the art of menu engineering and learn how to strategically price your items and make simple changes to increase profitability.
- Menu Psychology – Influence Customer Behaviour: Discover the psychological techniques that drive customer choices and preferences. Delve into the psychology of menu design leading to increased average check sizes and enhanced profitability.
- Training Your Sales Team – Transform your staff into profit-generating powerhouses! Uncover proven strategies to boost your team’s performance, increase customer satisfaction, and ultimately drive revenue growth.