Increasing Restaurant Revenues Using Your P & L

Proven techniques to increase RESTAURANT REVENUES, profits & cash flow in today's tough business environment For Single and Multi-unit Restaurant Owners, Managers (Operations, Finance), & CPA’s IN THIS SEMINAR, YOU WILL LEARN TECHNIQUES TO INCREASE YOUR RESTAURANT REVENUES WITHOUT HAVING TO ATTRACT MORE CUSTOMERS OR SPEND ADDITIONAL MONEY ON MARKETING. You can use your Profit and Loss Report (P&L) to increase revenues, uncover ways to save costs, and increase your profit margins in your restaurant. SOME OF THE BENEFITS OF USING THESE TECHNIQUES: * Increase revenues consistently * Further reduce food, labor, and other miscellaneous costs * Uncover and stop incurring hidden costs * Improve employee retention * Incentivize team members to become high performers * Improve menu costing and creativity * Align employees to one goal - increasing revenues * Improve profit margins * Increase cash flow * Focus and maximize owners’ efforts to prepare to scale the business IF YOU’VE LOOKED FOR WAYS TO ATTRACT MORE CUSTOMERS, INCREASE MARKETING REACH, AND TIGHTLY CONTROL COSTS WITH THE INTENTION TO INCREASE REVENUES AND PROFITS, THIS SEMINAR AND TALK WILL SHOW YOU AN ALTERNATIVE WAY TO ACHIEVE YOUR REVENUE AND PROFIT GOALS BY USING YOUR P&L REPORT. AGENDA 9:30 - 10:15 am - Presentation of Techniques 10:15 - 11:00 - How to tailor and use these techniques for your restaurant 11:00 - 11:30 - Q&A + Networking Light breakfast of bagels, lox, cream cheese and coffee will be served. PRESENTER Nandu Awatramani owned and operated a chain of Italian restaurants that he sold in 2016. Using specific techniques and methodologies he learned from other industries and adapted to his restaurant business, he grew his revenues by 296% and improved employee retention from 35% to 92% (3 times better than the industry average) in under three years. In this seminar, he will share proven methods and techniques restaurant owners and management can use to increase revenues, improve employee retention, organize their business for scale and improve valuations while striking a balance between work and personal life. SEMINAR PAST ATTENDEES Jean-Georges restaurants, Aurify Brands (5 Guys Burgers, The Little Beet), Junzi Kitchen, Westville Restaurants, The Loring Place, Melba's, Jones Wood Foundry, The Shakespeare Pub, Bar43, BusStop Cafe, Cater to You, Raclette, Downtown Yogurt, Empowered Hospitality, Upserve.com, Harri.com, among others. HERE'S WHAT A FEW ATTENDEES HAD TO SAY: _"IT IS A 10/10. I HAVE BEEN IN MOST EVENTS LIKE THIS BUT NANDU’S KNOWLEDGE IS VERY CURRENT. I FEEL I CAN USE A LOT OF IT "__- Director of Staff, Westville Group, NYC_ _“INFORMATIVE, HANDS-ON TECHNIQUES AND SYSTEMATIC SOLUTIONS FOR IMPROVING RESTAURANTS.” __– Partner, Junzi Kitchen, NYC_ SPONSORED BY F and B Business School - More Profit, More Freedom We believe there's a better way to do business in the restaurant industry without stress over employee issues, backbreaking hours, & low margins. In-Person Growth Coaching, Business Advisory and Online programs for restaurant owners and management to learn unique systems & techniques to manage & scale hospitality business profitably.