Leadership Module : Food  and Beverage Operations  – Weds 17 Nov, 9.30am  – 1.00pm

“Planning & designing great menus and improve F & B operations!”

 

Why do it

–      learn how to plan and design menus

–      understand how to maximise margins

–      learn how to analyse and review FOH operating systems

 

Modules include

–      Menu Planning

–      Menu Design

–      Waste avoidance through correct menu planning

–      Support and promote local, seasonal, Irish produce

–      Analysis of current FOH systems

Outcomes

–      Menu planning to maximise current resources

–      Menu design to drive high margin sales

–      Front of House Operating Systems review

Trainer

Blaithnaid Bergin has run her own restaurant advisory business for nearly 30 years. She helps owners to improve and streamline their businesses without the need to cut prices. She provides straight talking advice to help owners be resourceful, resilient and relaxed!

Price

€35pp – book online