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		<title>Food and Finance: How to Run a Profitable F&amp;B Operation</title>
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		<description><![CDATA[Efficient kitchen design, system and control standards, food and labor percentages, pricing, menu design and purchasing can all contribute to the ultimate success or failure of a food service operation. Learn more about these and other important topics to consider when launching your next F&#038;B venue. Experts in the field share the wealth of lessons [...]]]></description>
			<content:encoded><![CDATA[<p><img align="left" src="http://www.g2ecast.com/images/FoodAndFinanceIcon.jpg" alt="Food and Finance" />Efficient kitchen design, system and control standards, food and labor percentages, pricing, menu design and purchasing can all contribute to the ultimate success or failure of a food service operation.  Learn more about these and other important topics to consider when launching your next F&#038;B venue.  Experts in the field share the wealth of lessons they have learned along the way during this information session.</p>
<p><strong>Speaker:</strong><br />
<strong>Mike Holtzman</strong>, President, Profitable Food Facilities  </p>
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Speaker:
Mike Holtzman, President, Profitable Food Facilities  
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