Menu Mastery Webinar Series for Food Businesses

Series 1: Title: "The A-Z of Menu Mastery" Date: Wednesday, April 14th, 2021 Time: 9:30am ? 11:00am Register Here: https://casbdc.biz/MenuA-Z Description: Operations. Training covers why operation is important including the 3 components of creating good menus, inventory, skill set, prep, make or buy analysis, production line, service staff, and transaction time.

Series 2: Title: "Ultimate Cash Flow Pricing Formula" Date: Wednesday, April 21st, 2021 Time: 9:30am ? 11:00am Register Here: https://casbdc.biz/MenuProfit Description: Understanding Menu Costing. Training covers why menus costing is important, formal versus informal costing, manual costing and using a program, components, yield testing, prep recipes, menu item costing, Food Cost Formula, and examples of calculations.

Series 3: Title: "Menu Marketing Made Easy" Date: Wednesday, April 28th, 2021 Time: 9:30am ? 11:00am Register Here: https://casbdc.biz/MenuMarketing Description: Menu Marketing. Training covers why menu marketing is important, choosing a format, plate presentations and scripting, eye travel and product placement, what should (and shouldn?t) be in the menu, train?train?train..., and building the check using daily strategies, and motivation tactics.

Trainer Tom Bruce, owner of Central Coast Food and Beverage, is a business owner serving the hospitality industry for over 35 years in various capacities including restaurant consultant, mentor, and food service advisor. He has taught classes such as Applied Food Service Sanitation, Purchasing, Basic Cost Control, Advanced Cost Control, and Marketing and Legal Aspects. He is certified by the National Restaurant Association, California Restaurant Association, is a vocational instructor through UCLA, and is a qualified HACCP & ServSafe instructor. In addition to periodic television appearances, Tom has been published in Chef Magazine, is also a regular contributor to Restaurant Start-up & Growth Magazine, and a Butte College SBDC Business Consultant and Trainer focusing on restaurant start-up, management, and growth for more than 10 years.