The Restaurant's Guide to Cutting Costs and Boosting Profits

Most restaurant owners focus on bringing in more customers, but what if you could make more money without increasing sales? You might be sitting on a gold mine and not even know it!

Join this workshop to learn a simple 3-step system that helps you cut costs, boost profits, and even improve food quality without adding extra work to your plate.

What you'll learn:

• How to calculate the cost of goods sold (COGS) per item for new insights.
• How to find cost-saving opportunities without sacrificing quality.
• How to implement changes that maximize your bottom line.
• How to identify how profitable a new menu item can be before ever selling it.

Register today to learn how to make your restaurant more profitable with less effort!