Inventory Control
    • Controlling Food and Beverage Costs
    • Controlling Food and Beverage Inventory
    • Central Storage Control using Perpetual Inventory Approach
    • Identifying and Eliminating Employee Theft
    • Developing Methods for Reducing Waste
    • Educating the F&B Staff on F&B Management Procedures
Menu & Recipe Management
    • Recipe Costing
    • Menu Engineering: A Scientific Approach to Improved Menu Profitability
Accounting
    • Making F&B Inventories Count
    • Receiving: The First Line of Defense Against High F&B Costs
    • Calculating ROI from F&B Management Systems
    • Cutting Costs through Effective Receiving Procedures
Technology
    • Reducing F&B Inventory Efforts through Mobile Device Technology
    • Integrating F&B Inventory with Other Back-Office Systems
    • Combining Material Management Systems with F&B Systems
    • Purchasing F&B Technology
    • Selecting the Appropriate F&B Software
    • Successful F&B System Implementation
      through Project Planning and Professional Services

Bulletproofing F&B Operations Workshop
This full-day workshop provides the roadmap for a comprehensive management approach that can be easily integrated into existing food and beverage operations, regardless of size or complexity. Aspects of the approach are described in detail and include:

    • Structuring for Control
    • Securing Physical Storage
    • Managing Movement of Goods
    • Inventory Control
    • Forecasting, Purchasing and Receiving
    • Recipe and Buffet Costing
    • Requisitions and Transfers
    • Variance Tracking and Reduction
    • Automation