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Wednesday, March 23 • 12:00pm - 12:45pm
Inflation is here! 5 Critical Steps to Improve your rising Food & Bar Costs

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In this session, operators will learn how to combat rising product costs and the steps needed to avoid margin erosion. We will walk through the 5 critical steps needed to reverse operational deficiencies, and discover what changes the best in class operators are making to improve Food & Bar costs.
Session objectives include answers to:
— What operational tools should my team be using to control food/bar costs?
— How often should I be raising my menu prices?
— How do I conduct a menu market survey of my competitors?
— Am I getting the best prices from my vendors?
— How do I negotiate better prices from my suppliers?
Come learn these best practices from Ray Villaman, owner/operator of Tahoe Restaurant Group, and nationally recognized Base Camp Pizza, ranked by USA Today as the #4 Favorite Pizzeria in the country.

avatar for Ray Villaman

Ray Villaman

President/CEO and Owner, Tahoe Restaurant Group
Ray Villaman is the President/CEO and owner of Tahoe Restaurant Group, including Base Camp Pizza, which was recently named one of the top 25 pizzerias in the country by USA Today (#4).Additionally, Ray is a Board of Director or Advisor with:--- The California Restaurant Association... Read More →

Wednesday March 23, 2022 12:00pm - 12:45pm PDT
LVCC South Hall, Room S225