Hospitality Crisis Management, Part II
Menu Best Practices for post-COVID Success and Profitability
The Warren County Small Business Development Center is sponsoring a FREE ZOOM SEMINAR for Food Service/Hospitality Owner/ Operators.
65% of restaurant revenues are down at least 50% from YTD2019. Dining rooms and inside bars are capacity restricted, and owners are limiting their menus to Take-Out/Delivery. Fewer staff is asked to do more for less.
Hear from a 40-year-experienced national industry expert on solutions and resources to help sustain your operation and save 585,000 Ohio jobs!
Menu Design and Best Practice Topics to be Presented:
*Sell with Words, Pictures, and Placement
*Do not have multiple menus (requires more training & inventory)
*Be flexible with regular updates (2x per year minimum)
*Inventory management through menu item sales and profitability analysis
*Promote Food Mobility and Package Bundles Trend