S12 Multi-Concept Revenue Stacking
Brittany Saxton and her team took Six Hundred Downtown from a stand-alone restaurant to a business with two event venues. This multi-unit revenue stacking made all the difference in her business’ success, and she’s going to teach attendees how they can do the same. Get ready to grow!
Speakers
More Information
Related Sessions
S01 Combating Rising Food Costs
To control your prime costs and maximize profit potential requires kee
…To control your prime costs and maximize profit potential requires keeping a close eye on ingredient expenses. Food costs comprise a substantial portion of your spending — and those expenditures continue to climb as a result of inflation.
How do you a
To control your prime costs and maximize profit potential requires keeping a close eye on ingredient expenses. Food costs comprise a substantial portion of your spending — and those expenditures continue to climb as a result of inflation.
How do you attack the problem to keep your pizzeria in the black? Nick Bogacz is here to walk you through it.
To control your prime costs and maximize profit potential requires keeping a close eye on ingredient expenses. Food costs comprise a substantial portion of your spending — and those expenditures continue to climb as a result of inflation.
How do you attack the problem to keep your pizzeria in the black? Nick Bogacz is here to walk you through it.
S02 Enchancing the Guest Experience
When a customer walks through your doors, there is a baseline of expec
…When a customer walks through your doors, there is a baseline of expectations that must be met in order to ensure their repeat business. But those looking to thrive and become the dining destination in town constantly seek to elevate the guest experi
…When a customer walks through your doors, there is a baseline of expectations that must be met in order to ensure their repeat business. But those looking to thrive and become the dining destination in town constantly seek to elevate the guest experience. Give them more than they expect to keep them clamoring for more, right? Rocky Shanower will show you how.
When a customer walks through your doors, there is a baseline of expectations that must be met in order to ensure their repeat business. But those looking to thrive and become the dining destination in town constantly seek to elevate the guest experience. Give them more than they expect to keep them clamoring for more, right? Rocky Shanower will show you how.
Show MoreClick the title to see all details
S03 The Sustainable Pizzeria Playbook: Practical Systems That Reduce Waste and Protect Profits
Sustainability is both important and top-of-mind for the pizza and foo
…Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicali
…Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicality, ingredient innovation, waste reduction and consumer expectations.
Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicality, ingredient innovation, waste reduction and consumer expectations.
Show MoreClick the title to see all details