How to Increase your Gross Profit Through Your Menu
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September 4th, 2008
I’ll be speaking at the South Island Hospitality Show in Christchurch next week. In an industry where profit margins are slim and competition is high, recipe costing and menu pricing are some of the most important things to get right. Why do chefs hate costing menus and what do you as an owner need to know to ensure you get it right? Learn how to transform your menu from a pricelist into your best in-house marketing tool. It’s on Wednesday 18th June from 12.45 – 1.45pm. This is the one seminar your competitors don’t want you to attend (and it’s f’ee!) See www.sihs.co.nz/hot-topix-seminars for more info.