Course Abstract
Positively influence your profit and loss numbers by showing managers how correctly managing costs and services through their daily actions and leadership can significantly impact the bottom line. This course helps managers understand the effect each area of the restaurant has on sales and costs, and how to lead their team to improved profitability.
HIGHLIGHTS
- Explains the impact that food waste, equipment maintenance, sales, and food costs have on profits, with tips to improve in each area
- Explores ways to manage labor cost through optimal staffing, training, and scheduling
- Shares how to influence the cost of supplies, utilities, maintenance, and security
- Discusses the importance of not focusing too much on costs at the expense of sales
SEE A SAMPLE
View a 1-minute interaction focused on ways to manage food cost.
Audience
- Managers
Length
- 10 minutes
Features
- Interactive discovery
Accessibility
- English narration
- Onscreen text option
- Tin Can compatible
- Mobile ready
Programs
- Manager Development
Maximize your managers’ impact on profit and loss
VIEW MORE TRAINING PROGRAMS
Employee Compliance
Manager Development
Manager Compliance
Employee Development
Custom Courses
AGM to GM