In the past year, we've learned that maximizing profit margins can determine whether your restaurant stays afloat when times get hard. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. Join Shawn Imbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins. This masterclass will discuss:

  • Managing dead stock/decreasing order volume
  • Managing proper PAR levels
  • Relationship building processes
  • Back of house analytics
  • Deep dive into your pour cost

Tuesday, May 11th at 11AM PDT, 2PM EDT, 6PM GMT

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