ASBDC Accredited Member seal
Central CA Network
January 27st - Controlling Costs
Participants will learn how to Properly format the profit and loss statement, calculate PRIME costs, mange the weekly FLASH report, conduct a yield test and calculate the cost of a menu item and develop menu selling prices.
February 3rd - Keeping it Fresh, Concept Evolution and Regeneration
Participants will learn the basics of four walls internal marketing. Topics will include simple research and development tools, understanding what our guests are telling us, when to make major menu changes, simple menu engineering and design tactics and pricing strategies.
This two-day course will be instructed by Tom Bruce, the founder of Central Coast Food & Beverage a premier restaurant and food service consultancy based in California's Central Coast. He has served the hospitality industry for over 30 years as an accredited vocational instructor, is certified by the National & California Restaurant Associations and is a qualified HACCP & ServSafe instructor.