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&B venue. Experts in the field share the wealth of lessons they have learned along the way during this information session.

Speaker:
Mike Holtzman, President, Profitable Food Facilities

 Food and Finance [62:07m]: Play Now | Play in Popup | Download