Increasing profitability in the restaurant

A one-day workshop on revenue management in restaurant space on June 23rd, featuring the key performance indicators that drive food and beverage (F&B) revenue management including average check value, revenue per operative labour hour (RevPOLH) and revenue per available seat hour (RevPASH). The workshop provides practical examples of implementing F&B revenue strategies with a focus on optimising profitability through contribution margins, differential pricing, menu mix and price blending. We introduce the use of menu engineering and menu marketing to maximize opportunities for improving revenues. Read more You also get supporting tools including how to create a menu engineering toolkit, and basic tools to forecast and track demand and pick up. To book from the Calendar click here