Restaurantpreneur 101: How to Run a Successful Food Business (Part 1)

In this first meeting of our new restaurant series, we will open with a discussion on weekly inventory and sales report. The most profitable restaurants in the country, know their food and beverage costs at the end of each week. They also know how many days’ worth of inventory is sitting on the shelf, as of "last night." If there's a problem, they know about it quickly and can respond accordingly. Weekly food cost reporting changes the entire culture in the kitchen because of the awareness and the sense of ongoing accountability it creates. Another benefit of weekly food cost reporting is that it also makes people very cognizant of their inventory levels. It's very common for restaurants to lower their food cost by 2 to 4 percent of sales in just a few weeks by calculating food cost and tracking inventory levels every week.

The second half of this class will cover suppliers (and how to work with them correctly), cost control, basics on safety/health codes, the most effective advertising for your restaurant, how to cash flow your money each month, and more! This will be led by a seasoned pro, Gerard Cace, who is one of the most successful long-term restaurateurs in East Texas. If you are thinking of opening a restaurant, have recently opened a restaurant, or are struggling at running any aspect of your restaurant, this class is for you.