A Lean Kitchen to Grow Your Food Business.
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a host of challenges the Foodservice industry has been grappling with for years. These include stiff competition, a shortage of manpower, rising overheads including rentals and wages, and more stringent food safety regulations. The confluence of these factors has placed tremendous pressure on restaurants and cafes alike, even putting many out of business. Others, meanwhile, are at their wits’ end trying to differentiate themselves from the competition.
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In this 30 days coaching program, you will be able to gain 20% in your profit margin, without sacrificing quality and value your provide to your customers. Desired Outcomes: 1. Identify cost factors in your kitchen affecting your business overhead 2. Determine which cost factor(s) you can influence 3. How you go about reducing these identified cost(s) 4. Put in place a sustainable workflow in your kitchen operations.
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Resources - what things will your students need to do this course? (downloadables, PDFs, etc.) (1:33)
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After enrolling, you have 30 Days access, across any and all devices you own. What if I am unhappy with the course? We would never want you to be unhappy! Your can always leave a question or comment in the comment box, and We will do our utmost to relieve you of your query/headache. We will reply within 12 hours of you posting your comment.
Identify cost factors in your kitchen affecting your business overhead.
How can you influence these cost factor(s)
How can you reduce these identified cost factor(s)
Course Conclusion
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This workshop will facilitate business owners' acquire knowledge and real-life experiences, couple with case studies to gain insights into the mechanics of managing cost in your kitchen. This workshop is aimed at businesses seeking to reduce operational overheads, to achieve Longevity and sustainability.
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Final Self Assessment - A Self-Audit to Find Out What You Are Doing Right in Your Current Operation.
Next Steps - how do you keep students engaged after they complete your course?
