Webinar: Restaurant 101: It’s More Than Just Burgers and Fries
1-2 p.m. ET
Concept development is the foundation of your business; your success hinges on it. Whether you are starting from scratch or re-developing an existing concept, setting yourself up to run a profitable operation is critical. In this webinar we will cover everything from branding basics and menu engineering to cost savings on goods and labor. Through sound planning and proven methods, your concept development can increase your revenue for many years to come.
In this webinar you will:
Discover how to design a menu to increase revenue
Learn how to calculate the cost of menu items
Understand how to lower food cost
A question and answer session will follow the webinar.
Michael Holtzman received his BS in Restaurant Management from California Polytechnic University in Pomona, California, and now has more than 40 years of restaurant industry experience. His focus has been on improving the sales, quality, and profitability of food service operations. Mike is a hands-on operator with experience in all aspects of food service. He has worked with more than 490 facilities in North America, Europe, Jamaica, Asia and the Middle East. Mike is President of Profitable Food Facilities Worldwide (PFFW), a company specializing in captive market restaurant locations including Aquatic Facilities, Waterparks, Private Country Clubs, City Clubs, Yacht Clubs, Hotels, Resorts, Waterparks, Theme Parks, Ski Resorts and Casinos. Mike has managed 15 different waterpark operations and has helped multiple clients open more than 40 waterparks. PFFW is recognized worldwide as Mike has spoken at more than 250 events around the globe for numerous organizations on the topic of food and beverage and is on the Food and Beverage committee for IAAPA as well.
Terry Riddle, ICAE
A 44-year veteran of the theme park industry, Terry is the V.P. of Food and Beverage at Silver Dollar City in Branson, Missouri and serves as the current chairman of the Food and Beverage Committee. Through his 26-year tenure as Director and Vice President, Silver Dollar City has earned a reputation for unmatched innovation, exceptional food presentation, outstanding food quality and an intensely loyal fan base. A recognized presenter and trendsetter, his team’s most recent accomplishment is adding over 200 new recipes and food items during Silver Dollar City’s “Year of Food and Craft” celebration.