Building Restaurant Profitability

Are you in running a restaurant or working on starting one?  Did you know the total food and labor cost is called Prime Cost in the restaurant industry?  If your Prime Cost is over 50% of Net Sales you should attend this seminar and learn important techniques for improving your food and labor cost.  Topics covered:  Why is Making a Profit so Difficult, Managing from Your Financial Statement, Managing Food Cost, Managing Labor Cost and Managing Other Costs.

You don't want to miss Instructor Scott Armstrong, he has had 35 years of experience in the restaurant industry at the Director of Planning level or above.  In addition he has started several businesses to improve restaurant profitability and manage the restaurant administration functions, such as Accounting and Human Resources.