Every restaurateur will tell you there’s tremendous satisfaction in preparing great food for their customers. But at the end of the day, serving exceptional food is not enough. In today’s competitive foodservice industry, it’s more important than ever to effectively manage costs.
Achieving a favorable bottom line and serving great food ultimately equates success in the foodservice industry—and understanding the revenue and cost centers of your foodservice operation is the key. With the practical advice and step-by-step lessons presented in the CIA’sRestaurant Economics DVD, you’ll learn not only the basic fundamentals of running a restaurant but how to achieve the profits you desire.
Presented by Gregory X. Norkus of Cornell University’s School of Hotel Administration, in conjunction with the CIA, this DVD focuses on the interplay amount marketing, operations, and finance and the people who support them—management, guests, and owners. You will:
- Examine the fundamentals of restaurant economics.
- Learn how to read, interpret, and prepare financial statements.
- Understand how to measure and communicate the financial condition of a restaurant.
- Discover how to drive a well-executed business plan.