How much money are you making off each menu item you sell? How much do you spend on employee wages every week or month? If you  cannot answer these 2 questions immediately, you’re managing your business in the blind. Food and labor costs make up 60-65% of your total  expenses. If you don’t keep them in check, your restaurant will quickly go under. This webinar will teach you how to calculate food cost for  individual menu items as well as your overall restaurant performance. We will also review how to effectively manage your labor costs so new  minimum wage hikes don’t eat up your profits. Get your restaurant back on track with all the best practices shared in this crucial webinar.

REGISTER NOW