Regardless of size, every town has family-owned restaurants. They are often owned and managed by people with a passion for good food cooked to local taste and great customer service. And then the chains arrive just outside of town, or close by in the next county, or the founders decide to retire. The National Restaurant Association notes that 6 out of 10 restaurant start-ups fail within two years. For those not fitting that model who would like to reduce food costs while maintaining quality and having a more reliable wait staff, BTO works for them as well.
Practical, no nonsense workshop written by pros who have worked for the big guys and are applying their strategies to their family-owned restaurants. 10 key areas are covered from capacity to the crew/staff to POS to competitors to how to make grease retrievables work for the owner, and much more.
• 3.5 to 6 hours, depending on depth of material requested.